More Uses for Roasted Red Pepper Sauce

Recently we tried making Elizabeth’s Roasted Red Pepper Sauce again, using it in our version of Beef and Cheddar Wraps.

Since I don’t particularly like eating the same sandwich day after day, I looked for some additional ways to use up the remaining sauce. First was as a salad dressing; we won’t be doing that again.

The second try was actually quite delicious – mix the sauce with some cooked couscous. What other suggestions do you have for using Roasted Red Pepper Sauce? 

Here's the recipe that Elizabeth adapted (by using mayonnaise instead of yogurt, vinegar and oil); feel free to make it your own as well.

Roasted Pepper Sauce
(from Williams-Sonoma Mayo Clinic Cookbook)

2 cups roasted, sliced red bell peppers
1/4 cup plain nonfat yogurt
2 tablespoons red wine vinegar
2 tablespoons olive oil
1 tablespoon Dijon mustard
1/4 teaspoon ground pepper
1 teaspoon dried oregano

Combine ingredients in food processor and process until smooth.

13 calories per tablespoon