Roasted Pepper Salad Dressing

[LesLovesVeggies]

I want to try this tonight! When you say the oil is optional, how does the recipe turn out without it? Is it really chunky, or does it come out okay? I might try just adding a little at a time until it's a good consistency and I'll see how much I end up using.

[keda]

how does the recipe turn out without it? Is it really chunky, or does it come out okay?

i actually used a lot less oil, a tablespoon or so. i added plain water, but that way it doesn't store well.
it has a consistency of thinned applesauce. covers salad leaves well.
the taste is a bit tangy with pronounced taste of bell pepper.

[LesLovesVeggies]

Yeah, tangy is the first word I thought of to describe it! It's delicious! I used a green bell pepper. I had some trouble getting the skin off (the oven here doesn't get as hot as I'd like--I probably should've left it in longer) but I got most of it off. I also didn't get it as creamy as I wanted since I was using a hand blender, but it was delicious anyway. I ended up using about two tablespoons of oil, and I didn't add any water. I also didn't have apple cider vinegar, so I substituted a plain version. It made enough for four big 'ol salads, so it's gonna be a good weekend! Today I just put it over a huge plate of greens with some walnuts and a sprinkling of nutritional yeast. Tomorrow I'll probably load up on more veggies. Thanks for the recipe!