This dressing tastes great served slightly warm tossed with mixed greens and goat cheese. Any that's leftover can be refrigerated for up to a week.
remove the vinegar and oil for a lovely red pepper sauce - 15 Aug 2001 (Review from Allrecipes USA and Canada)
This is one of those recipes that you just know is going to be good as you're making it! Just excellent - beautiful, brilliant color, bold roasted red pepper flavor. I imagine this has such versatility that you could use this for so many things other than as a salad dressing - a rich and luscious serving sauce for chicken or fish comes to mind for starters. I made it easy on myself and used jarred roasted red peppers, but why not? I also altered the proportions of oil and vinegar to the 3:1 oil to vinegar ratio I prefer. Exceptional and extraordinary. - 13 Jul 2010 (Review from Allrecipes USA and Canada)
Add a little parmesan cheese and some cream and you've got a great pasta sauce with any left over dressing. - 19 Jan 2003 (Review from Allrecipes USA and Canada)