Roasted Pepper And Onion Vinaigrette

A fine counterpoint to grilled lamb chops or chicken, as well as salads made with full-bodied fish, like salmon or tuna.

Ingredients

• ½ cup plain lowfat yogurt
• ½ roasted red pepper, peeled, stemmed, seeded, deribbed and coarsely chopped
• 3 tablespoons finely chopped Bermuda or other sweet onion
• ¾ cup red pepper juice (see recipe)
• 1 teaspoon fresh lemon juice
• 1 ½ teaspoons salt
• Freshly ground pepper to taste

• Nutritional Information

  • Nutritional analysis per serving (10 servings)

    13 calories; 0 grams fat; 0 grams saturated fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 2 grams carbohydrates; 0 grams dietary fiber; 1 gram sugars; 0 grams protein; 0 milligrams cholesterol; 166 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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One and one-quarter cups

Preparation

1. Place the yogurt and the roasted pepper in a food processor and process until smooth. Add the onion, red pepper juice, lemon juice, salt and pepper and process for 10 seconds.

5 minutes