Thursday, August 7, 2008

Red Pepper Vinaigrette

The day before yesterday, I decided to finish up the leftover Angel Hair pasta that was in the refrigerator. I was going to get enough healthy fat for the day from the walnuts at breakfast, the salmon at dinner and some cheese I would be having on the pasta. So, I really did not want to drizzle olive oil over the pasta. I decided to use up the last of the Newman's Own Lighten Up Italian Dressing. The bottle you see in the picture below is that emptied bottle, and is the 8 ounce size. Then, the next day I am wanting to have a nice big ol' spinach based salad. Oops... dressing??? I receive Dr. Andrew Weil's, Daily Tips and Weekly Bulletin's, in my email. I remembered seeing in one of the Weekly Bulletin's, a recipe for salad vinaigrette that I wanted to give a go some time. Seemed like just the time to do that. I had all of the necessary ingredients on hand, and went at it. The recipe below filled my empty bottle up perfectly, as you will see. Result... a very delicious way to accent your salad. This vinaigrette is so flavorful and satisfying. You know, I have known this for some time, and I am sure this will be redundant for you, but I must say how amazed and delighted I am to keep discovering how satisfied I am, how much more energy I have, and how much clearer my thinking is when I eat those foods that are healthy, and prepared the way they should be for my body to receive optimum benefit from them.

This vinaigrette has no fat in it, the ingredients are basically the staples of one's kitchen, it's a snap to make, it is very economical and so full of flavor that I have just switched from store bought, ready made dressings and vinaigrette's to this one. If you try it, please let me know what you think.

Now then, just for a side note, I wanted to mention the type of pasta I use. Barilla PLUS Pasta is the only pasta we now use. I left the white flour pasta world a long time ago. I have to admit though, I was never crazy about the whole wheat versions. Barilla PLUS tastes even better than I ever thought the white pasta did, and it is loaded with protein, fiber and Omega~3's. Yummy.... and again, satisfying.

Red Pepper Vinaigrette
Dr. Andrew Weil


1/4 cup apple juice
1/4 cup cider vinegar
2 tablespoons chopped onion
2 cloves garlic, chopped
1/2 teaspoon dried whole oregano
Pinches of rosemary and thyme (Big pinches as I love these flavors.)
1/2 teaspoon dry mustard powder
1/2 teaspoon paprika
1/2 of a roasted red bell pepper (I did use bottled roasted red peppers.)


1. Combine all ingredients in a blender and mix thoroughly. Simple huh?? :-)

1 comment:

Mary said...

Sounds yummy. We only use Barilla Plus at our house too. Love it!