Piquillo Pepper Vinaigrette Recipe


Submitted by lbbarnes

Makes 25 servings


Recipe by Bobby Flay

Ingredients
1/2 cup red Peppers, pequillo, cooked, canned
1/2 small red onion
8 cloves of garlic
1/4 cup vinegar, sherry
1 tbs honey
1 tbs dijon mustard
1/2 tsp salt
1/2 tsp pepper
1/2 cup canola oil
Directions
Combine all ingredients (except the oil) in a blender until smooth. With motor running slowly add the oil until emulsified
Categories

Salads, Puree

Nutrition Facts
Serving Size 13.7g
Amount Per Serving
Calories
45
Calories from Fat
40
% Daily Value*
Total Fat
4.4g
7%
Saturated Fat
0.3g
2%
Cholesterol
0mg
0%
Sodium
54mg
2%
Total Carbohydrates
1.4g
0%
Dietary Fiber
0.1g
0%
Sugars
0.9g
Protein
0.1g
Vitamin A 1% • Vitamin C 8%
Calcium 0% • Iron 0%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown (?)
Nutrition Breakdown
Daily Values (?)
Daily Values

Nutritional Analysis

Nutrition Grade
96% confidence
C- 		  Good points
  • No cholesterol
  • High in vitamin C
    		•   
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