TULSA, Okla. — Makes about 20 ounces
½ cup olive oil
½ cup red wine vinegar
3 roasted red peppers (fresh or jarred)
Zest and juice of one small orange
1 teaspoon fresh or ½ teaspoon dried thyme leaves
½ teaspoon salt
¼ teaspoon freshly cracked pepper
Blend all ingredients in a blender until smooth. Spoon over fresh greens, your favorite salad toppings and vegetables or fruits, especially citrus.
