Roasted Pepper Vinaigrette

Happy Tuesday everyone! I hope your week is off to a great start.  First off, I would like to apologize for posting so late...I actually was under the weather a bit and wasn't quite feeling like me all weekend.  None the less, that's should not be an excuse but I hope you understand.  Anyway, on to today's recipe...this is a great recipe that takes your salad to the next level; it's sweet & tangy and can be whipped up in a snap.  Now what could be better than that?!

Ingredients:
1 red bell pepper, roasted (directions to follow)

1/4 cup of EVOO (extra virgin olive oil) 

1/4 cup of balsamic vinegar

Roughly 1/4 tsp of salt

Roughly 1/4 tsp pepper 

2 TSP honey 

1 tsp of basil (or any fresh herb of your choice)

Directions:

1.  To roast bell pepper, place over an open flame and grill until it's charcoaled all the way around.

2.  Once the pepper is charcoaled all over, place in a ziplock bag, zip, & let stand for about 5 minutes.

3.  After 5 minutes, remove the pepper from the ziplock & place in a plate.  Using a cloth dish cloth or towel, gently scrub until skin comes off (the pepper will smell very sweet as you're doing this).  Cut in big strips and scoop out all the seeds & veins from the inside of the pepper.  

4.  In a blender or food processor, place chopped peppers, basil, EVOO, vinegar, & remaining ingredients and blend until smooth.

5.  Chill for at least an hour before serving but it is best made a day ahead of time so that the flavors really have a chance to meld.

6.  Enjoy with your favorite salad! 

  

 

Red Pepper Italian Dressing

I love salad, the only thing I hate is making it! I know it's just me being lazy, but cutting lettuce and veggies feels so tedious. So I usually home made salad dressing, which in turn motivates/forces me to make salad (Nobody wants to waste good salad dressing, especially after you've taken the time to make it!) This dressing is perfect with cool crisp lettuce and veggies and it's home made so it has no artificial flavors or preservatives like the ones in the grocery store. Make a batch of this and it will stay good in the fridge for up to two weeks, which might motivate you to eat some salad everyday...or every other day! :)

Ingredients

- 2/3 cup olive oil

- 1/4 cup vinegar (white, red wine, balsamic-whichever you like)

- 2 TSP dijon mustard

- 1 TSP of honey

- 2 TBSP finely diced red pepper

- 1/2 TSP dried oregano

- 1/2 TSP dried basil

- 1/2 TSP dried parsley

- 1/2 TSP crushed red pepper

- 1/2 TSP celery salt

- 1/4 TSP ground black pepper

Directions

- In a bowl whisk together vinegar, mustard, dried herbs, salt and pepper until well combined.

- Place the herb mixture in a food processor, slowly drizzle olive oil from the opening (in the lid) and mix on low speed until olive oil and ingredients are well combined.

- Store dressing in a glass jar/container in the fridge for up to two weeks.

Creamy Jalapeño Ranch Dressing

I love salads and raw veggies! But what I love more is eating these especially when it's paired with THE perfect dressing or dip.  Now you may be thinking, why make dressing at home when I can just run to the grocery store and just buy it?  The truth is, salad dressing is so much better for you when it's home made and fresh.  How do I know this you ask?  It just so happens that earlier this year, I happened to be reading an article which contained a list of items to avoid buying at the grocery store because they are not very good for you and guess what made the list? Store bought dressing!  The article went on to say, store bought dressings are not as good for you predominantly because of all the added preservatives.  Who wants to eat something that was made months (maybe even a year ago) when you can whip up something that quick, easy, and yummy in no time?!  Today's recipe is just that...simple, quick, & easy.  I hope it's enjoyed in your home as much as it is in mine!

Ingredients:
1 (16 oz) container of fat free sour cream (use reduced fat or regular if making a dip instead of dressing)
2 large whole jalapeños, chopped and deveined/deseeded
1/3 cup fresh chopped cilantro
2-2.5 tsp lemon juice (I used lemon juice concentrate)
3-3.5 tsp white wine vinegar
Salt to taste

Directions:
1.  In a blender or food processor, blend jalapeños with sour cream, cilantro, lemon, vinegar, and salt.  You may have to add a TBSP or two of water to get it going depending on the thickness of the sour cream. 
2.  Place in a plastic squeeze bottle or jar, cover, and chill for at least one hour before serving.**
3.  Enjoy!

** I prefer to make this dressing a day ahead of time because the flavors really intensify on the second day.  It is so good, you will wish you had an entire jar to yourself!