Roasted Red Pepper and Kalamata Olive Vinaigrette Recipe

Roasted Red Pepper and Kalamata Olive Vinaigrette
Number of Servings:	12
Ingredients:
3 oz.	Roasted Red Peppers, Fresh, Canned, or Frozen
4 Tbsp.	Minor’s Kalamata Olive Flavor Concentrate
1 Tbsp.	Parsley, Fresh Minced
1 Tbsp.	Garlic, Fresh Minced
1/2 tsp.	Granulated Sugar
1/8 tsp.	Salt
1/8 tsp.	Ground Red Pepper
3 Tbsp.	Red Wine Vinegar
1/4 Cup + 2 Tbsp.	Orange Juice, Frozen Reconstituted
2 Tbsp.	Olive Oil
Instructions:
Drain Roasted Red Peppers (if using canned). Chop finely. Place in mixing bowl. Add Olive Flavor Concentrate, Parsley, Garlic, Sugar, Salt and Red Pepper to Roasted Red Peppers. Toss to blend. Place Red Wine Vinegar and Orange Juice in a separate, small mixing bowl. Whisk the Olive Oil into the liquid ingredients. Pour liquid ingredients over Roasted Red Pepper and Kalamata Olive mixture and mix well. Refrigerate in tightly-sealed container until ready for use.
Notes:
This is a very flavorful condiment for fish, poultry, or pork. The flavors of the red peppers and the Kalamata Olive Base are quite evident. The other ingredients contribute to underlying flavors.
Serving Suggestion:
Portion Spring Salad Mix (Mesclun Mix) onto plate. Place a cooked and chilled Salmon Fillet in center of lettuce. Drizzle 2 Tablespoons of Roasted Red Pepper and Kalamata Olive Vinaigrette over each portion.
This recipe compliments of Kansas State University Dining Services