Red Pepper Vinaigrette Recipe

This vibrant Red Pepper Vinaigrette, inspired by Andrew Weil, MD, is incredibly low in calories thanks to its oil-free recipe! Don't let that fool you, though – this flavorful dressing is bursting with fresh red pepper taste and zing. Perfect for salads, roasted vegetables, or as a marinade, this quick and easy recipe is a healthy and delicious addition to your culinary repertoire. Get ready to experience a burst of flavor without the guilt!

Prep Time 15 mins
Cook Time 15 mins
Calories 8.9 kcal
Protein 0g
Rating 5.0 (3 Reviews)
Red Pepper Vinaigrette

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Red Pepper Vinaigrette

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How to Make Red Pepper Vinaigrette

  1. Wash and roughly chop 1 large red bell pepper.
  2. Add the chopped red pepper, 2 tablespoons red wine vinegar, 1 tablespoon lemon juice, 1 teaspoon Dijon mustard, 1/2 teaspoon honey or maple syrup, 1/4 teaspoon garlic powder, 1/4 teaspoon salt, and 1/4 teaspoon black pepper to a blender.
  3. Blend until completely smooth, adding a tablespoon of water at a time if needed to reach your desired consistency.
  4. Taste and adjust seasonings as needed. Add more vinegar for tartness, honey/maple syrup for sweetness, or salt and pepper to taste.
  5. Transfer to an airtight container and refrigerate for at least 30 minutes to allow the flavors to meld. This vinaigrette will keep in the refrigerator for up to 5 days.

Nutrition Information (Approximate per serving)

Sodium

0 g

Sugar

4g

Fat

0g

Carbs

0g