Farm Salad with Roasted Pepper Vinaigrette

Recipe

Salad
Farm Salad with Roasted Pepper Vinaigrette

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User Rating

5 out of 5 stars
Rate it:
1 ratings

Recipe Data

48
Servings
15min
Prep
1hr
Total

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Description

Local tomatoes deserve nothing less than a homemade vinaigrette. Sweet and tangy, this one will become your favorite.

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Servings and Ingredients

Ingredients
Serves 48
QuantityIngredientAdd
2medium red bell peppers, seeded and coarsely chopped
1medium white onion, coarsely chopped
1 tbsp.minced garlic
3 c.plus 1/4 c. Hy-Vee Select extra-virgin olive oil, divided
1 c.Hy-Vee red wine vinegar
2 tbsp.Hy-Vee honey
1 tbsp.Hy-Vee Dijon mustard
1 tbsp.Hy-Vee stone ground mustard
2 tbsp.chopped fresh oregano
1 tbsp.sea salt
1 tsp. fresh cracked Hy-Vee black pepper

Directions

  1. Preheat oven to 350 degrees.
  2. In a roasting pan, combine peppers, onion, garlic and 1/4 cup olive oil. Cover with foil and roast 45 minutes. Cool.
  3. In a food processor or blender, combine roasted vegetables and all the liquid from the roasting process, red wine vinegar, honey and mustards. Puree mixture until smooth.
  4. With blender running, slowly add remaining 3 cups olive oil. Add oregano, salt and black pepper.

Nutrition facts

Servings

140 Calories per serving

Amounts Per Serving

  • Total Fat: 15g
  • Cholesterol: 0mg
  • Sodium: 150mg
  • Total Carbohydrates: 1g
  • Protein: 0g

Daily Values

0%
Vitamin A 4%
0%
Vitamin C 10%
0%
Iron 0%
0%
Calcium 0%

Recipe Source:

Hy-Vee Seasons Back to School 2014.