Roasted Red Pepper Vinaigrette

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.

Step: 1

Preheat oven to 450 degrees F (230 degrees C).

Step: 2

Rub peppers with enough oil to coat; place on sheet tray and roast in oven for 25 to 30 minutes or until skins turn black.

Step: 3

Remove from oven and set aside to cool. Remove stems and skins.

Step: 4

Place peppers, oil, vinegar, mayonnaise, cheese, garlic, basil and salt and pepper in blender; Process until smooth. Refrigerate until ready to use.

Per Serving: 230 calories; protein 1.6g; carbohydrates 6.4g; fat 22.4g; cholesterol 3.2mg; sodium 55.5mg.

One of most obvious way to pick a side dish is to look at your main dish (pasta, chicken, seared tofu) and choose something different. If you’re making pasta, go for a simple vegetable . Making steak? Go for something light. If you’re making stir-fry with rice, it must not a good idea to adjust with make a rice salad.

One make sure is also can make to cooking process . You don’t want to push more often 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 .