Creamy Roasted Red Pepper Vinaigrette
Dressing Ingredients 3 ounces soft silken tofu
½ cup chopped roasted red peppers
2 cloves garlic, minced
1 ounce freshly squeezed lemon juice
½ teaspoon smoked paprika
½ teaspoon salt
¼ teaspoon pepper
⅓ cup soy oil
Instructions In a blender, add all ingredients except oil.
Process until smooth.
Slowly add oil.
Continue to process until creamy.
Refrigerate for 4 hours or overnight for flavors to develop.
Enjoy with your favorite salad greens.
Notes Yield: 12 servingsServing size: 1 ounce
This recipe makes 12 – 1 ounce servings.
Have leftovers? Here’s an idea Mix ½ cup of vinaigrette with ½ cup sour cream and 2 tablespoons mayonnaise to make a creamy dip for raw vegetables or to spread on sandwich bread.
By Chef Cherry Madole, The Tangerine Food Company