Roasted Bell Pepper Dressing

This roasted bell pepper salad dressing is a Weight Watchers®-friendly salad dressing made with fresh ingredients. Easy to make and the perfect addition to any salad. Dressing will stay fresh in the fridge for up to 2 weeks.

Step: 1

Preheat oven to 450 degrees F (230 degrees C). Spray a baking sheet with cooking spray; place red bell peppers onto baking sheet.

Step: 2

Bake in the preheated oven, turning with tongs every 10 minutes, until skin is evenly blackened and blistered, about 30 minutes. Remove from oven; cover with a heat-proof bowl. Let stand until skin peels off easily, about 20 minutes.

Step: 3

Remove skin, stem, and seeds from red bell peppers with a sharp knife.

Step: 4

Combine roasted red peppers, water, vinegar, oil, honey, garlic, cilantro, basil, salt, and pepper in a food processor; blend until smooth.

Per Serving: 103 calories; protein 0.7g; carbohydrates 9.5g; fat 7.2g; sodium 884.5mg.

One of most clear way to choose a side dish is to look at your main dish (pasta, chicken, seared tofu) and pick something different. If you’re cooking pasta, make sure for a simple healthy dish . Made steak? Go for something light. If you’re want to cooking stir-fry with rice, it must not a best idea to also make a rice salad.

One make sure is also can make to cooking process . You don’t want to overcommit your oven by scheduling three dishes at once in there, or be juggling four pans on the stovetop . But often you can make a dish do more often .