Roasted Red Pepper Dressing.

- less than 50 calories per serving
Ingredients
1 1/2 tablespoons vegetable broth
1 tablespoon red wine vinegar
1 1/2 teaspoons olive oil
1/2 teaspoon salt
1/2 teaspoon Dijon mustard
1/4 teaspoon dried thyme
1/4 teaspoon black pepper
2 (7-ounce) bottles roasted red bell peppers, drained
Preparation
Place all ingredients in a blender and process until smooth.
Refrigerate dressing in an airtight container for up to 1 week.