Salad

This is wonderful served on croissants or on a bed of lettuce. It also makes a nice appetizer served in miniature phyllo shells.

I serve this as a congealed salad at holiday meals.

This is great over salad greens and excellent with fish; you can also use it as a light veggie dip. I recommend roasting fresh red bell peppers, but if time doesn’t allow, substitute a 14-ounce jar of roasted red peppers, drained, adding 1 teaspoon of sugar to ensure sweetness.

This dressing is especially good on tossed greens with tomatoes, red onion, and crumbled blue cheese.

Pour this dressing over mixed greens such as Romaine, Boston, and one or two types of bitter greens.