In addition to the kale, my coworker also gave us a big bag of loose leaf lettuce that she grew. I came across a recipe over on dine and dish that looked really interesting, and I had just the right amount of roasted red peppers leftover from when I made chicken a la king to use up. This dressing is rich and creamy – it’s kind of like a thousand island. It was pretty sweet, so it’s not a dressing I’d use every day, but it was nice on this super fresh salad. It was good, but not something I’ll probably make again.
Creamy Sun Dried Tomato Dressing
1/4 cup light mayonnaise
1/4 cup sun dried tomatoes in oil, chopped
3 Tablespoons roasted red pepper, chopped
3 Tablespoons white balsamic vinegar
2 Tablespoons chopped fresh parsley
2 Tablespoons olive oil
Salt and ground black pepper to taste.
Serve over salad with toppings of your choice.
Big Flavors Rating: 3 Stars