| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Veg01 | 8 | Servings | ||
INGREDIENTS
| 6 | Sweet roasted red peppers | |
| skinned & sliced | ||
| 1/4 | c | Sherry vinegar |
| 1/3 | c | Olive oil |
| 2 | c | Canola oil |
| 3 | Shallots, finely minced | |
| Salt and pepper, to taste |
INSTRUCTIONS
In blender add roasted red peppers, sherry vinegar, olive oil and canola oil. Blend until smooth. Pour into a bowl and whisk shallots in by hand. Season to taste. Wash salad greens and spin dry. Make sure all moisture is dried from leaves, or dressing will not adhere. Place greens in bowl and measure dressing - approx. 2 tbsp per serving - Toss to coat well. Serve. Store balance of dressing in refrigerator for next time. Makes 3 cups. Recipe by: Cook's Garden Catalog, Spring/Summer '99 Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 687
Calories From Fat: 564
Total Fat: 63.8g
Cholesterol: 0mg
Sodium: 19.4mg
Potassium: 619.7mg
Carbohydrates: 29.6g
Fiber: 6.2g
Sugar: 11.7g
Protein: 4.3g