Roasted Red Pepper Vinaigrette
Roasted Red Pepper Vinaigrette with Quinoa Salad and grilled shrimp
Ingredients
⅓ cup
Kowalski's Extra Virgin Olive Oil
¼ cup
Kowalski's Freshly Squeezed Lemon Juice (from the Produce Department)
¼ cup
Dijon mustard
4 oz.
jarred roasted red peppers, drained
- kosher salt and freshly ground Kowalski's Black Peppercorns, to taste
Directions
- In a blender or food processor, combine olive oil, lemon juice, mustard and peppers; blend until smooth.
- Season dressing with salt and pepper to taste.
- Use it on your favorite salad, such as our recipe for Quinoa Salad with Roasted Red Pepper Vinaigrette, or serve it alongside our recipe for Grilled Shrimp with Dipping Sauces.
