Roasted Red Pepper Vinaigrette


Roasted Red Pepper VinaigretteThis vinaigrette is delicious on just about any salad but I prefer it on fresh spinach.  While living in Chicago, I fell in love with a small little pizza place (the only non-Chicago style pizza place I could find!) that served a spinach salad topped with red onion, crispy bacon, hard-boiled egg and a dressing similar to this one.  So simple and yet so delicious!

(8 votes, average: 4.25 out of 5)
Roasted Red Pepper Vinaigrette


  • 1 red bell pepper
  • 1 shallot, finely chopped
  • ¼ cup red wine vinegar
  • ¾ cup extra virgin olive oil
  • salt and pepper, to taste


  1. Put the bell pepper directly over the flame of a gas cook top, turning when each side blisters and blackens. If you don’t have a gas range, you can also cut the pepper in half lengthwise and place under the broiler until the skin blisters. Make sure all sides have blistered and then place into a brown paper bag or in a bowl covered with plastic wrap for 10 minutes. After pepper has cooled to the touch, peel, halve and core.
  2. Put the pepper, shallot and vinegar into a blender or food processor fitted with a steel blade. Blend until smooth. (The more you have in your blender/food processor, the better it purees.) Add the olive oil in a steady stream until the dressing emulsifies.
  3. Season to taste with salt and pepper.
  4. The vinaigrette will keep refrigerated for up to two weeks but may separate – just give it a good shake or whisk.

Yield: Makes about 1 cup.


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