I was going to make Neal Barnard's Roasted Red Pepper salad dressing, as found on Healthy Girl's Kitchen, but I started getting things out and ended up making it my own way instead. It's still vegan, no-oil, and no-salt. It's not very vinegary since I'm not super into vinegar, and it tastes good plain on a spoon, so we'll see how it tastes when diluted over an entire salad. I think lemon zest and juice could also be a good addition or replacement for the vinegar, but I have no lemons right now.
Ingredients
1 12 oz. jar roasted red peppers, drained and rinsed
1 15 oz. can white beans, drained and rinsed (I used cannellini because it's what I had on hand, but great northern and probably even butter beans would work equally well)
1 1/2 tbs white balsamic vinegar (because that's how much I'd used when I realized the bottle was empty)
1 tbs fig-infused balsamic vinegar (because it smelled milder and more appealing to me than my plain balsamic)
1 tsp Mrs. Dash original salt-free blend (because I have two varieties of Mrs. Dash from when I first read Esselstyn and Fuhrman's books, and I never really use them)
Directions
1. Put all ingredients in a food processor or blender (I used my Vitamix for optimal smoothness) and blend until smooth. Store in sealed jars in the refrigerator for (I'm guessing here) up to two weeks. Makes two standard size mason jars worth of dressing.
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