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.