Recipe - Roasted Red Pepper Vinagrette

One fourth cup Apple juice
One fourth cup Cider vinegar
2 tablespoon White onion
1 Cloves garlic; pressed, (up
to 2)
Pinches of rosemary and
thyme
One half teaspoon Dried whole oregano
One half teaspoon Dry mustard powder
One half teaspoon Paprika
One half A roasted red bell pepper;
(roasted yourself on a
burner till black, or from
a jar)

Mix in a blender:

Blend thoroughly, salt to taste, and chill overnight.

Posted to fatfree digest by Richard and Julia richjulia@nations.net on
Feb 05, 1998