Roasted Red Pepper Vinaigrette

4 Roasted Red Bell Pepper Halves
3/4 Cup / 180 mL Apple Juice
2 Tbsp. / 30 mL Cider Vinegar
2 teas. / 10 mL Watkins Onion Granules
2 teas. / 10 mL Watkins Italian Seasoning
1 teas. / 5 mL Watkins Liquid Garlic Spice
1/2 teas. / 2.5 mL Watkins Dry Mustard
1/2 teas. / 2.5 mL Watkins Paprika

Use roasted red peppers from a jar, or do it yourself: Halve fresh peppers, remove seeds and membranes and roast over a hot burner or flame until blackened. Place the peppers in a paper sack and roll it up. This will cool the peppers and loosen the skin. Remove blackened skin and proceed as directed.

Place all ingredients in blender or food processor. Process until smooth. Makes about 2 Cups / 500 mL, 2 Tbsp. / 30 mL per serving.

Nutritional Information Per Serving:
Calories 15, Protein 0g, Carbohydrates 2g, Sodium 1mg, Fat 1g, Saturated Fat 0g, Cholesterol 0mg, Dietary Fiber 0g

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