It seems like ages since I’ve posted a recipe. It’s probably because I have been really uninspired to cook lately. I know it happens to everyone, but somehow writing a blog that features recipes makes my lack of inspiration all the more noticeable (to me, at least). To be honest, this dressing isn’t even my own inspiration! This is a recipe from my sister-in-law, Marianna, who happens to be the creator of the lovely Ancient Garden Medicinals. When I was in California, Marianna made some delicious dinners—an awesome ‘hippy curry,’ which I would love to get the recipe for—and the most filling, flavorful salad, made complete by this dressing.
This is the kind of salad dressing that makes a salad a filling, satisfying meal all on its own. You can use it on whatever mix of greens and veggies you like. Marianna made a salad with mixed greens, arugula, cucumber, tomato, wakame seaweed, kalamata olives, raisins, and sugar snap peas. All topped with the roasted red pepper dressing. I edited the recipe slightly, but this is mostly the dressing she made.
This dressing is perfect for summer and can be used to dress a salad, as a dip, as a sauce for wraps or pasta, or it would even be great spread on a sandwich or eaten with crackers. The combination of roasted red peppers, almonds, and smoked paprika make for a rich, hearty red pepper flavor with an amazing smokiness.
Makes about 2 cups
1 jar roasted red peppers with liquid (12 oz or larger)
1 cup almonds
3 Tbls olive oil
1/2 cup water
1 1/2 tsp smoked paprika
1-2 cloves raw garlic
You can use more olive oil (up to 1/2 cup), but I was trying to make this a lower-calorie dressing and cut it down to 3 Tbls. Any combination of water and olive oil will do.
Place all ingredients in a blender or high-powered blender or food processor. Blend until smooth. Taste and adjust seasonings as needed. It should be a smooth, thick consistency and it should keep in the fridge for at least a week.
Enjoy! Do you have any favorite salad dressings these days that make salads a joy to eat?