More Salad Dressings

[Guest guest]

Here's a couple more salad dressings I found that I didn't post before:

 

* Exported from MasterCook *

 

Poblano Vinaigrette

 

Recipe By : Southern Living, April, 1999

Serving Size : 1 Preparation Time :0:00

Categories :

Amount Measure Ingredient -- Preparation Method

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2 poblano chile peppers

6 tomatillos

1/2 small onion

2 garlic cloves

5 1/2 cups fresh cilantro leaves

3 tablespoons olive oil

2 tablespoons lime juice

1 teaspoon brown sugar

1/2 teaspoon pepper

 

• PLACE peppers on an aluminum foil- lined baking sheet. • BROIL 5 inches from

heat (with electric oven door partially open) about 5 minutes on each side or

until blistered. • PLACE chile peppers in a heavy-duty

 

MC-Busted by Karen C. Greenlee

 

 

 

 

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* Exported from MasterCook *

 

Roasted Bell Pepper Vinaigrette

 

Recipe By : Southern Living, April, 1999

Serving Size : 1 Preparation Time :0:20

Categories :

Amount Measure Ingredient -- Preparation Method

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2 large red bell peppers

1/4 cup red wine vinegar

1/4 cup chopped fresh cilantro

2 garlic cloves

1 tablespoon sugar

1/2 teaspoon salt

1/2 teaspoon pepper

1/2 cup vegetable oil

 

PLACE bell peppers on an aluminum foil-lined baking sheet.

 

BROIL 5 inches from heat (with electric oven door partially open) 5 minutes on

each side or until blistered.

 

PLACE bell peppers in a large heavy-duty zip top plastic bag; seal and let stand

10 minutes to loosen skins. Peel bell peppers; discard seeds.

 

PROCESS bell pepper and next 6 ingredients in a blender until smooth, stopping

once to scrape down sides. Turn blender on high; add oil in a slow, steady

stream. Chill, if desired. Yield: about 1 2/3 cups. NOTE: Dumplings may also

be served on a mixed green salad topped and drizzled with Roasted Bell Pepper

Vinaigrette.

 

MC-Busted by Karen C. Greenlee

 

 

 

 

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