RECIPE: Yellow Pepper Dressing for Spinach Arugula Salad

This dressing freezes well so I usually make it during summer when yellow peppers and tomatoes are available and then freeze enough to get us through winter.  I never add oil to my dressings until I mix the salad because they separate in the fridge and then harden, making it hard to use the dressing without bringing it to room temperature first.  In addition, this dressing is so good that I often don't use oil at all!   It's delicious with spinach, arugula, red onion, tuna and hard boiled eggs

Yellow Pepper Dressing for Spinach Arugula Salad

makes 1 quart

2 lemons, zested and then peeled and seeded
1 small yellow onion, peeled and root end removed, then cut into 8 pieces
1 small head garlic, peeled and root ends removed
1 yellow tomato (or an additional yellow pepper), cored and quartered
2 yellow peppers, cored and seeded, then cut into 1" squares
2 t. dry mustard powder (or 2 t. dijon mustard)
2 t. himalayan pink salt
1 t. ground cumin

Zest the lemons then peel and seed taking care to not to lose any of the juice.  Toss them into a blender jar - pith, flesh and all.  Load the blender with the remaining ingredients in the order listed and blend until pureed.  You want the liquid ingredients towards the bottom so their moisture enables the rest of the ingredients to blend without adding water.

Adjust seasoning.  Depending on the size of your peppers you may need more salt or cumin.

I love this dressing with equal parts baby spinach and baby arugula topped with thin slices of red onions, a bit of tuna and chopped hard boiled egg.  In the photo above added broccoli and a dusting of espelette pepper.

NOTE:  My sister is allergic to raw vegetables so,when I make this for her, I bring it to a boil in a small saucepan over medium heat for 1-2 minutes.