Farm Salad with Roasted Pepper Vinaigrette
Local tomatoes deserve nothing less than a homemade vinaigrette. Sweet and tangy, this one will become your favorite.
Servings and Ingredients
|2||medium red bell peppers, seeded and coarsely chopped|
|1||medium 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|
- Preheat oven to 350 degrees.
- In a roasting pan, combine peppers, onion, garlic and 1/4 cup olive oil. Cover with foil and roast 45 minutes. Cool.
- 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.
- With blender running, slowly add remaining 3 cups olive oil. Add oregano, salt and black pepper.
140 Calories per serving
Amounts Per Serving
- Total Fat: 15g
- Cholesterol: 0mg
- Sodium: 150mg
- Total Carbohydrates: 1g
- Protein: 0g
Vitamin A 4%
Vitamin C 10%
Hy-Vee Seasons Back to School 2014.