roasted red pepper rosemary vinaigrette

So far, my "paleo" journey has been adventurous as I not only try to adjust recipes I know and love but trying new ones as well and even making up my own. Lately I find myself eating lots of salad. It's super easy to grill a bunch of chicken on the weekend while I'm grilling other meals. Then during the week, I can grab a piece, chop and toss into a salad for lunch on my way out the door to work. The first few weeks were easy, slice an apple or some grapes, throw in a few almonds or sunflower seeds, drizzle some olive oil and balsamic vinegar and you've got a tasty treat. But day after day I start to think, "If I have to eat one more salad, I'm going to lose my mind...or drive through Popeye's...whichever comes first!"  

The key to success in everything is to BE PREPARED! Pre-plan your meals so your not setting yourself up for sabotage and either starving yourself because you can't find something suitable to eat, or running out for fast food because it's all you have time for. Both options are equally harmful. I know you're saying you barely have time to get groceries, much less, make condiments from scratch. Well, sometimes you have to make time! How much time are you spending reading this blog, or trolling on Facebook or browsing on Pinterest? Really? It took me less than 5 minutes to make this batch of dressing.

So, after concocting a few of my own salad dressings to mix things up a little, I've gotten pretty good at it. First I tried a Curry-Mayo dressing which was great, then a Ginger-Garlic Asian Vinaigrette which was also very tasty (recipes will be posted later)...but this one...this one might just be the best dressing ever. I'm pretty sure I could bottle and sell it! So, I'm not sure why I'm posting this when I should be keeping it a secret so I can work up a business plan and sell the heck out of it. But anyway, it's delicious (if I do say so myself). So give it a try if your looking for a healthy, no-sugar, no-preservative, no-hydrogenated crap alternative to plain oil & vinegar salads.

Fire-Roasted Red Pepper & Rosemary Vinaigrette

1/2 C Extra Virgin Olive Oil
1/4 C Balsamic or Vinegar of Choice
1 whole roasted red bell pepper
(may use jarred, packed in water)
1/2 C fire roasted tomatoes (not drained)
(may also use jarred or canned, about 1/2 cup) although some canned tomatoes have added sugar, oils or seasonings, so be cautious
1 lg sprig Fresh Rosemary
1 lg clove garlic
1 tsp black pepper
1-2 tsp sea salt (if desired)

Place all ingredients in food processor or blender and pulse until very finely chopped and completely blended. Refrigerate up to 3 weeks.