This vinaigrette flatters grain, rice or pasta salads as well as warm, grilled mushrooms.
- 1 cup red pepper juice (see recipe)
- 1 teaspoon sherry vinegar
- 1 teaspoon almond oil
- ⅛ teaspoon ground cumin
- ½ teaspoon salt
- Freshly ground pepper to taste
- Nutritional Information
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
Nutritional analysis per serving (8 servings)
11 calories; 0 grams fat; 0 grams saturated fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 1 gram carbohydrates; 0 grams dietary fiber; 0 grams sugars; 0 grams protein; 102 milligrams sodium
- Place the pepper juice, vinegar, almond oil, cumin, salt and pepper in a food processor and process for 30 seconds.