Roasted Red Pepper Vinaigrette Recipe
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This dressing is great served slightly warm and tossed with greens. It's even better with freshly grilled chicken, artichoke hearts or hearts of palm! Unused amounts may be covered and refrigerated for up to a week.
4.1
25 Rating -
Rate
Vegdiet
45minstotal
15minsPrep
30minsCook
45m.total
15m.Prep
30m.Cook
plan
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ingredients serve
serve1
Add to Shopping ListIngredients for Roasted Red Pepper Vinaigrette Recipe
- 1/2 Large Red Bell Peppers
- 0.08 cup Olive oil
- 1/25 cup Red wine vinegar
- 0.33 tablespoon Mayonnaise
- 0.33 tablespoon Grated Parmesan Cheese
- 1/2 Cloves Crushed Garlic
- 0.08 teaspoon Dried Basil
Nutrition
value
value
388
calories per serving
26 g Fat11 g Protein24 g Carbs24 g FiberOther
Current Totals
- Fat26g
- Protein11g
- Carbs24g
- Fiber24g
MacroNutrients
- Carbs24g
- Protein11g
- Fiber24g
Fats
- Fat26g
Vitamins & Minerals
- Calcium120mg
- Iron5mg
- Vitamin A1145mcg
- Vitamin B1< 1mg
- Vitamin B2< 1mg
- Vitamin B35mg
- Vitamin B6< 1mg
- Vitamin B940mcg
- Vitamin B12< 1mcg
- Vitamin C< 1mg
- Vitamin E4mg
- Copper< 1mcg
- Magnesium179mg
- Manganese2mg
- Phosphorus242mg
- Selenium16mcg
- Zinc1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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