Best 14 Pepper Salad Dressing Recipes
Indulge in a symphony of flavors with our tantalizing pepper salad dressing recipes. This remarkable collection offers a delightful array of dressings, each meticulously crafted to elevate the humble salad into an extraordinary culinary experience. From the classic vinaigrette to the creamy ranch, and the tangy Asian-inspired dressing, these recipes cater to every palate. Prepare to embark on a flavor journey that will leave your taste buds craving more.
Here are our top 14 tried and tested recipes!
CRACKED PEPPER SALAD DRESSING
The pepper is bold but not too sharp in this creamy dressing that will complement your favorite salad ingredients. It's easy to mix up and great to have on hand.
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 2-1/2 cups.
Number Of Ingredients 10
Steps:
- In a small bowl, whisk all the ingredients. Cover and chill for at least 1 hour. May be stored in the refrigerator for up to 2 weeks.
Nutrition Facts : Calories 167 calories, Fat 18g fat (3g saturated fat), Cholesterol 9mg cholesterol, Sodium 179mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 0 protein.
TUNA, WHITE BEAN, AND ROASTED PEPPER SALAD WITH CREAM DIJON DRESSING
Categories Salad Bean Fish Mustard Olive No-Cook Quick & Easy Lunch Buffet Mayonnaise Tuna Bell Pepper Lettuce Bon Appétit Sugar Conscious Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 4 main-course servings
Number Of Ingredients 10
Steps:
- Whisk first 4 ingredients in small bowl. Season dressing with salt and pepper. (Can be made 1 day ahead. Cover; chill.)
- Toss greens in large bowl with enough dressing to coat. Place greens in center of 4 plates. Toss beans, red peppers and onion in medium bowl with enough dressing to coat. Top greens with bean mixture, then tuna, dividing equally. Garnish with olives and serve.
CRACKED PEPPER SALAD DRESSING
Add this creamy dressing to your favorite salad ingredients. If you love a pepper dressing that is bold but not too sharp, try this one.
Provided by CookingONTheSide
Categories Salad Dressings
Time 5m
Yield 2 1/2 cups
Number Of Ingredients 10
Steps:
- In small bowl, whisk all ingredients until blended.
- Cover and chill for at least 1 hour.
- May be stored in the refrigerator for up to 2 weeks.
Nutrition Facts : Calories 787.8, Fat 65.2, SaturatedFat 10.6, Cholesterol 56.8, Sodium 1437.8, Carbohydrate 50.3, Fiber 0.9, Sugar 13.4, Protein 5.4
GRILLED PORTOBELLO AND RED BELL PEPPER SALAD WITH ROSEMARY DRESSING
Categories Salad Food Processor Mushroom Appetizer Side Bell Pepper Summer Grill/Barbecue Vegan Bon Appétit Vegetarian Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 8
Number Of Ingredients 7
Steps:
- Prepare barbecue (medium heat). Brush both sides of portobello mushrooms with 1/3 cup olive oil. Place whole mushrooms and whole red bell peppers on grill rack. Grill until mushrooms are tender and bell peppers are blackened on all sides, turning occasionally, about 20 minutes for mushrooms and 25 minutes for bell peppers. Transfer mushrooms to plate. Enclose bell peppers in paper bag. Let stand 10 minutes. Peel and seed peppers. Cut into 1/2-inch-wide strips. Cut mushrooms into 1/2-inch-wide strips. Season mushrooms and peppers to taste with salt and pepper.
- Combine 1 tablespoon red wine vinegar, chopped fresh rosemary and garlic clove in food processor. With machine running, gradually add remaining 1/3 cup olive oil and process until well blended. Season dressing to taste with salt and pepper.
- Arrange mixed baby greens on large platter. Top with portobello mushroom strips, then red bell pepper strips. Drizzle dressing over and serve.
BLACK BEAN, CORN AND RED PEPPER SALAD WITH CHILE-LIME DRESSING
This recipe was in the Seattle Times August 20, 2008. It's different from other black bean and corn salads I think because of the lime juice. When I made it, I used only one can of beans and that was plenty for us. I also used garlic salt instead of regular salt. This is a very good and refreshing salad that goes well with Mexican food. I think it would also be good with a couple of fresh, seeded, and minced jalapenos added.
Provided by Kendra
Categories Corn
Time 30m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- In a small bowl, whisk together cumin, chili powder, lime juice, olive oil and salt.
- In a medium bowl, mix the beans, corn, red pepper and red onion.
- Pour the dressing over the salad and mix well.
- Chill if desired.
- Just before serving, top with cilantro and green onion.
Nutrition Facts : Calories 267.6, Fat 8.1, SaturatedFat 1.2, Sodium 13.5, Carbohydrate 41.2, Fiber 11.4, Sugar 3, Protein 11.5
SPINACH, CORN AND ROASTED PEPPER SALAD WITH CHIPOTLE DRESSING
Categories Salad Corn Spinach Bell Pepper Fall Cilantro Bon Appétit
Yield Makes 6 servings
Number Of Ingredients 10
Steps:
- Stir cumin in small skillet over low heat just until fragrant, about 1 minute. Remove from heat. Whisk in oil, then lime juice and chipotle chilies. Season dressing to taste with salt and pepper.
- Char peppers over gas flame or in broiler until blackened on all sides. Enclose in paper bag 10 minutes. Peel and seed peppers. Cut peppers into 1/2-inch-wide strips. Transfer to large bowl. Add corn, green onions, chopped cilantro and dressing and toss to coat. Add spinach to bowl and toss to blend. Sprinkle with cilantro leaves.
- *Chipotle chilies canned in a spicy tomato sauce, sometimes called adobo, are available at Latin American markets, specialty foods stores and some supermarkets.
ARUGULA SALAD WITH LEMON-PEPPER DRESSING
Categories Salad Side No-Cook Quick & Easy Lemon Arugula Summer Healthy Bon Appétit Sugar Conscious Kidney Friendly Vegan Vegetarian Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes about 6 cups
Number Of Ingredients 5
Steps:
- Whisk first 4 ingredients in large bowl. Season with salt and pepper. Add arugula to bowl and toss to coat.
PEPPER SALAD DRESSING
This dressing is a zippy salad topper that's creamy and rich. It's so simple to mix up a big batch of this hearty dressing. I give bottles as gifts.-Sue Braunschweig, Delafield, Wisconsin
Provided by Taste of Home
Categories Lunch
Time 15m
Yield about 2 gallons.
Number Of Ingredients 8
Steps:
- Combine all ingredients in a large bowl; mix well. Transfer to jars or bottles; refrigerate.
Nutrition Facts :
SPINACH SALAD WITH CHILI PEPPER DRESSING
Categories Salad Cheese Egg Mushroom Olive Side Lunch Bacon Spinach Jícama Gourmet Sugar Conscious Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 8 servings
Number Of Ingredients 9
Steps:
- In a skillet cook bacon over moderately low heat until crisp and transfer to paper towels to drain. Crumble bacon. Discard coarse stems from spinach and tear leaves into bite-size pieces. Quarter olives and thinly slice mushrooms. Peel jícama and cut into 1/2-cubes. Mince scallions and finely chop eggs.
- In a large bowl toss spinach with bacon, olives, mushrooms, jícama, and scallions. Add dressing and toss well.
- Crumble cheese over salad and sprinkle with eggs.
FRUIT SALAD WITH PEPPER (YES PEPPER) DRESSING
Make and share this Fruit Salad With Pepper (Yes Pepper) Dressing recipe from Food.com.
Provided by CoffeeB
Categories Raspberries
Time 30m
Yield 20 serving(s)
Number Of Ingredients 10
Steps:
- In a small saucepan, combine 1 cup water, half of the mint leaves, the sugar, vinegar and pepper.
- Bring to a boil, then lower the heat and simmer for 5 minutes.
- In a small bowl, stir together the cornstarch and 4 t. water.
- Stir into the saucepan and bring to a boil.
- Remove from the heat and let cool for 10 minutes.
- Strain.
- In a large bowl, toss the dressing with the fruit.
- To with remaining mint leaves.
Nutrition Facts : Calories 117.2, Fat 0.6, SaturatedFat 0.1, Sodium 16.6, Carbohydrate 29.1, Fiber 4.1, Sugar 24, Protein 1.6
FRUIT SALAD WITH BLACK PEPPER DRESSING
I saw this recipe in the May edition of "Everyday with Rachael Ray". I can't wait for the summer fruits to start filling the tables at "The Pike Place Market" here in Seattle. Making this tantalizing salad will be the perfect way to celebrate that event. DeLaurentii's http://www.delaurenti.com/ at the entrance is like poking your head into Italy, what better place to buy a new bottle of Balsamic Vinegar. Can you tell...I have spring fever? sigh
Provided by JTsMom
Categories < 60 Mins
Time 40m
Yield 20 serving(s)
Number Of Ingredients 10
Steps:
- In a small saucepan; combine 1 cup of water, one half of the mint leaves, sugar, vinegar, and pepper. Bring to a boil, lower the heat and let simmer for 5 minutes.
- In a small bowl, mix the cornstarch with 4 tablespoons of water making sure to get out all of the lumps. Stir this into the saucepan with the dressing and bring it back to a boil. Remove from the heat, let it cool for about 10 minutes and strain.
- In a large bowl toss the dressing with the honeydew, cantaloupe, peaches, and strawberries, (I would add the raspberries midway through tossing so they don't fall apart) Top with the remaining mint leaves.
Nutrition Facts : Calories 117.2, Fat 0.6, SaturatedFat 0.1, Sodium 16.6, Carbohydrate 29.1, Fiber 4.1, Sugar 24, Protein 1.6
BIBB SALAD WITH BUTTERMILK PEPPER DRESSING
Make and share this Bibb Salad With Buttermilk Pepper Dressing recipe from Food.com.
Provided by Kimschmee
Categories Low Protein
Time 19m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Heat oven to 400°F Toss the bread with the oil and ¼ teaspoon each salt and pepper and bake on a cookie sheet until golden, 7 to 9 minutes. Let cool.
- Add the buttermilk, mayonnaise, garlic, ½ teaspoon salt, and ¼ teaspoon pepper to a mason jar and shake until fully combined (or whisk in a bowl if you don't have a jar).
- Arrange the lettuce, radishes, shallot, and croutons on plates and drizzle the dressing on top.
Nutrition Facts : Calories 66, Fat 4, SaturatedFat 0.7, Cholesterol 4.1, Sodium 115.1, Carbohydrate 6.2, Fiber 0.5, Sugar 2.6, Protein 1.9
YELLOW PEPPER AND CORN SALAD WITH TURMERIC DRESSING
The pepper skins add smokiness to the salad, so don't peel them. Bonus: That makes life a lot easier.
Provided by Yotam Ottolenghi
Categories Bon Appétit Corn Bell Pepper Endive Arugula Ginger Garlic Cilantro Lime Juice Jalapeño Summer Tomato
Yield 4 servings
Number Of Ingredients 17
Steps:
- Dressing:
- Pulse jalapeño, turmeric, ginger, garlic, cilantro, oil, lime zest, and lime juice in a food processor until smooth with a few flecks of cilantro. Transfer to a small bowl; season with salt.
- Salad assembly:
- Prepare a grill for high heat. Grill corn, turning occasionally, until charred and cooked through, 6-8 minutes. Let cool; cut kernels off cobs and place in a large bowl. (Or, cut kernels from cobs and char in a dry cast-iron skillet over medium-high, 8-10 minutes.)
- Heat broiler. Broil peppers on a rimmed baking sheet, turning occasionally, until blackened in spots and nearly cooked through, 12-18 minutes. Let cool; cut into 1" strips, retaining as much charred skin as possible; add to corn.
- Broil tomatoes on same baking sheet, tossing once, until blackened in spots and starting to burst, about 5 minutes. Let cool. Add tomatoes, endive, and greens to corn; toss to combine. Drizzle dressing over and toss to coat; season with salt.
SHRIMP SALAD WITH CREAMY PEPPER DRESSING
When a local restaurant was closing, a friend of mine obtained this recipe from the chef. It didn't take long for her to share this wonderful recipe with everyone she knew.
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 6 servings (2-1/2 cups dressing).
Number Of Ingredients 19
Steps:
- In a medium bowl, combine dressing ingredients. Cover and chill for at least 8 hours. Just before serving, combine salad ingredients in a large bowl. Serve with dressing. Store remaining dressing in the refrigerator.
Nutrition Facts :
Tips:
- Use high-quality olive oil for the best flavor.
- Freshly ground black pepper is essential for a robust flavor.
- Add a touch of sweetness with honey or maple syrup.
- Balance the flavors with a bit of vinegar or lemon juice.
- Season the dressing to taste with salt and pepper.
- Let the dressing rest for at least 30 minutes before using to allow the flavors to meld.
- Store the dressing in a jar or airtight container in the refrigerator for up to 2 weeks.
Conclusion:
This pepper salad dressing is a versatile and delicious addition to any salad. With its bold flavor and simple ingredients, it's sure to become a favorite. Whether you're looking for a quick and easy dressing for a weeknight meal or a special occasion, this dressing is sure to please. So next time you're looking for a salad dressing that's both flavorful and healthy, give this pepper salad dressing a try.
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