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Roasted Red Pepper Vinaigrette

WebMD Recipe

Roasted Red Pepper Vinaigrette


  • 3/4 cup bottled roasted red pepper pieces, drained
  • 2 tablespoons olive oil
  • 2 tablespoons fat-free sour cream
  • 2 tablespoons red wine vinegar
  • 1 tablespoon light mayonnaise
  • 1 tablespoon Parmesan cheese, shredded
  • 1 1/2 teaspoons garlic, minced
  • 1/2 teaspoon dried basil
  • salt and pepper, to taste


Step 1
Add all ingredients to a small food processor or blender. Pulse about 20 seconds, until mixture is mostly smooth and ingredients are well-blended.
Step 2
Pour into serving container, cover, and refrigerate until needed.

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