Sweet Pepper Salad Dressing


I love trying new things with my NutriBullet. I’ve made great tasting pureed soups, sauces, faux ice cream and even some candy bars! My latest adventure is making homemade salad dressing. I made a few salad dressings last summer and now that we’re into salad season again, I want to increase my recipe collection.

I am slowly getting away from buying bottled salad dressing; making your own at home is a unique art form. It gives me a chance to flex my culinary muscles.

Recently, I made a roasted pepper dressing out of small, assorted sweet peppers. After washing them and slicing them in half, I basted them lightly in coconut oil and sprinkled them with garlic salt, then roasted them in the oven at 350 degrees for approximately twenty minutes.  The hardest part was peeling the skin off the peppers after they cooled, but the flavor of the dressing more than made up for the tedious task. I discarded the skin and placed the peppers in the fridge overnight.

A few seconds in the small NutriBullet cup was all it took. I wanted my dressing to be thick and pulpy and a tablespoon of water gave me my desired consistency. Since the salad dressing breaks down quickly, this only makes enough for one or two servings at a time, but after this dressing is made once, it can be repeated quickly with the leftover peppers. In fact, I took the ingredients to my office to make fresh salad dressing there!


 Sweet Pepper Salad Dressing

  • Assorted sweet peppers (roasted, peeled, and chilled)
  • 3-4 sun-dried tomatoes
  • 1 tbsp. plain yogurt
  • Fresh cilantro
  • Sprinkle of garlic salt, cayenne pepper, dill weed
  • 1 tbsp cold water (adjust depending on your desired consistency)

Blast for just a few seconds, or longer for a thinner dressing.

My NutriBullet is an asset in my kitchen (and office), especially now that I am finding more ways to use it. I can take this machine way beyond Blasting!

-Delores McCarter