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Homemade Roasted Red Pepper Vinaigrette — copycat salad dressing

Homemade Roasted Red Pepper Vinaigrette is an easy copycat version of a bottled salad dressing, one you buy from the store. Smoky roasted-pepper flavor and just the right amount of honey sweetness shine in both, but this one’s better—because it’s homemade, with love.

Roasted Red Pepper Vinaigrette | Letty's Kitchen

The best thing about making your own vinaigrette is you know exactly what’s in it. It blows my mind to see sugar in almost every bottled dressing on the shelf–Arrrgh‼ Homemade salad dressings rock, especially over tossed lettuce and veggie salads.

Roasted Red Pepper Vinaigrette | Letty's Kitchen

You know how kale salads are best when the pieces of kale get massaged first? Instead of lemon juice, massage your kale with a quarter cup of this dressing and ¼ teaspoon of salt. The next time you roast winter squash—toss the cubes with honey and roasted red pepper vinaigrette before it goes in the oven. Yum!
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Roasted Red Pepper Vinaigrette | Letty's Kitchen

Ideally, given the time, roast and peel your own sweet red peppers for this vinaigrette. Like for poblano peppers, grill until they are charred all over. Let them sweat a while in a covered bowl, so the charred skin easily peels off. It’s OK if some of the char doesn’t come off—all the better for sweet and smoky roasted red pepper vinaigrette.

You can also use roasted red peppers from a jar. Whichever you choose, you’ll need about 1 cup of the roasted peppers. Just put everything except the herbs in the blender and whir. After blending, stir in minced parsley, basil, and/or chives. The little green flecks look cool floating around in the bright orange.

The truth is, Robbie is kind of in charge of salads around here. His m-o is to doctor up Newman’s own. He divides the bottle into two bottles and adds V-8 juice, extra virgin olive oil, extra garlic, and dried Italian season to both. Theres’s even a copycat of Robbie’s hack dressing on this blog—Very Herb + Veggie Vinaigrette, which btw is damn delicious.

I’m ever and always grateful Robbie puts together salad for us every night. Every once in a while he even lets me take over the vinaigrette making. This homemade roasted red pepper vinaigrette is one that comes up in the rotation. Isn’t the red-orange color brilliant?

You might also like my copycat version of another of Annie’s dressings, this Sesame Shiitake Vinaigrette. Another favorite is this goat cheese and herb vinaigrette.

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Roasted Red Pepper Vinaigrette | Letty's Kitchen
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Roasted Red Pepper Vinaigrette (copycat recipe)
Prep Time
10 mins
Total Time
10 mins
 

This salad dressing is fabulous on my kale and roasted winter squash. It's easy to make in the blender. We love this dressing on our daily dinner salads! Makes about 2 cups.

Course: Salad
Cuisine: Vegetarian
Servings: 16 servings
Author: Letty | Letty's Kitchen
Ingredients
  • 1 cup roasted red peppers, home-roasted and peeled, or from a jar (see note)
  • 1/3 cup apple cider vinegar
  • 1/3 cup water
  • 1/3 cup extra virgin olive oil
  • 2 cloves garlic, coarsely chopped
  • 2 tablespoons honey, agave syrup, or organic cane sugar
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 tablespoons finely chopped parsley, or basil or chives (see note)
Instructions
  1. Put the peppers, vinegar, water, olive oil, garlic, honey, salt and pepper a blender container and whir until the peppers and garlic are smooth. Taste and season with more salt and pepper, if you think it’s needed. Pour into a jar, and stir in parsley and/or basil, and/or chives.
Recipe Notes

To roast your own peppers: Char the chiles until the skins are blistered all over. Place freshly blistered chiles in a covered bowl or a plastic bag. Set aside and let the chiles “steam” for about 10 minutes. Peel away the loosened skin and discard the seeds and stem.

Parsley is first choice. Yet, if basil is what you have, add that. Chives also work well.

** This is an update of the roasted red pepper vinaigrette I posted way back in July 2009 and migrated over from my old muffintalk blog.

8 comments

  • Kami

    This is delicious. I used 8 oz of red pepper because I’m a little obsessed with them. The vinegar taste may have also been too much for me otherwise. My sister and I go through a bottle of the Annie’s roasted red pepper dressing way too fast. We were so excited to make this tonight. Great recipe. Thank you so much! Reply · 16 May, 2016

    • Kami–I am so happy you like my “copycat” red pepper vinaigrette! Enjoy. I absolutely adore those canned roasted red peppers too. Reply · 17 May, 2016

  • Patricia

    I am going for the jar of red
    peppers too. Will give it a try
    tonight. xoxo, PC Reply · 27 October, 2016

  • I remember you like Annie’s dressings too. Let me know what you think about my copycat! Reply · 27 October, 2016

  • Maura

    Thanks Letty. I’m on it. Always making creative dressings from whatever I have on hand but this sounds wonderful. I will substitute coconut aminos for the apple cider vinegar and let you know how it is. Can Robbie coach Ed on making salads every night?? Lol Reply · 27 October, 2016

    • LOL. Last night he made one with yellow carrots and yellow tomatoes, the last of them around here. This vinaigrette is delicious on tomatoes. Reply · 28 October, 2016

  • Patricia

    Loved the red pepper and vinaigette dressing. Maybe better than Annies. Reply · 28 October, 2016

    • Thank you Patricia! I’m so happy you love it! Reply · 30 October, 2016

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