A splash of color can make an everyday salad feel special. This Pimiento Salad Dressing combines sweet red peppers with olive oil, lemon, garlic and basil for a creamy, savory finish. A little mayonnaise and vegan parmesan round out the texture and flavor without making the preparation complicated.
The recipe comes from page 37 of the Black Hills Health Retreat Wellness Cookbook. The cookbook already specifies vegan parmesan; for this plant-based edition, choose vegan mayonnaise as well. All ingredient quantities and the single blending instruction are preserved below.
šæ The Healing Ingredients
- Pimientos (2 cups): The colorful foundation. Pimientos are sweet peppers that give the dressing its red-orange character. The cookbook does not specify fresh, cooked, canned or jarred, so use the preparation you intend and record it for repeatable results. Plain prepared pimientos are a practical option, but their packing liquid and seasoning can affect texture and saltiness. Removing excess packing liquid before measuring is a suggested preparation choice, not an explicit source instruction.
- Olive Oil (Ā½ cup): Provides richness and helps the dressing coat salad leaves. Choose an oil whose flavor you enjoy uncooked, since it remains part of the finished taste. This recipe contains added oil and should not be described as oil-free. ā Shop Olive Oil, Extra Virgin, DeLallo
- Lemon Juice (4 Tbsp.): Brightens the peppers and balances the oil. Four tablespoons is equivalent to a quarter cup, but the recipe retains the cookbook's tablespoon measure. Remove seeds from freshly squeezed juice before adding it to the blender.
- Mayonnaise (2 Tbsp.): Adds a little extra creaminess. The original card simply says mayonnaise. Use vegan mayonnaise for this plant-based version, checking its label for ingredients and allergens. Choosing a vegan product does not mean every brand has the same flavor or composition.
- Vegan Parmesan Cheese (2 Tbsp.): Adds a savory finishing note. Use a product labeled vegan rather than dairy parmesan. Ingredients vary, and some versions contain nuts or soy; check the package if serving anyone with dietary restrictions. The source does not specify a brand or homemade formula.
- Garlic (3 cloves): Gives the dressing a noticeable savory edge. Peel the cloves before blending. Fresh garlic is specified; garlic powder is not listed as a substitute. Clove size affects intensity, so note what you use if you want a consistent result.
- Basil (Ā½ Tbsp.): Adds an herbal accent. The cookbook does not specify fresh or dried. Fresh basil is a suggested choice for a bright version; dried basil will have a different intensity at the same volume. Record your choice rather than assuming the two will taste identical.
- Salt (to taste): The final adjustment. Prepared pimientos, mayonnaise and vegan parmesan may already contribute salt, so taste after blending before adding more.
š The Smooth Blender Method
The original preparation is simply to blend all ingredients until smooth. Follow your blender manufacturer's loading instructions and maximum fill level. This recipe contains several cups of ingredients, so divide them proportionally into smaller batches if needed, then combine the finished dressing.
Blend until the peppers and garlic are evenly incorporated. Stop the machine before scraping the sides or checking the consistency. The cookbook supplies no blending duration, so assess texture rather than assigning an exact processing time.
Taste the finished dressing on a salad leaf before adjusting the salt. That gives a more useful sense of how it will taste at the table than a concentrated spoonful on its own. Differences in prepared peppers and vegan cheese can make one batch more strongly seasoned than another.
š The Recipe
Yield is not specified in the cookbook.
Ingredients
- 2 cups pimientos
- Ā½ cup olive oil
- 4 tablespoons lemon juice
- 2 tablespoons mayonnaise; choose vegan mayonnaise for this plant-based version
- 2 tablespoons vegan parmesan cheese
- 3 garlic cloves
- Ā½ tablespoon basil
- Salt, to taste
Directions
- Blend all ingredients until smooth.
Source note: Quantities and the blending direction are preserved from the Wellness Cookbook. Vegan mayonnaise is the selected plant-based adaptation. The source does not specify the pimientos' preparation or whether the basil is fresh or dried.
š” Tips & Serving Ideas
Spoon a little over romaine, cucumber and shredded cabbage for a colorful contrast. The dressing also works with cooked grains, beans or vegetables that have cooled after roasting. Start with a small amount, toss gently and add more only if needed.
For a simple lunch, pair the dressed salad with chickpeas and a baked potato. The peppers, garlic and vegan parmesan bring plenty of flavor, allowing the other components to remain uncomplicated.
If you want a thinner dressing, test a small amount of additional liquid in a separate portion before changing the entire batch. No water is listed in the original formula, so label that as a personal texture adjustment.
Freshness and Dietary Notes
Transfer promptly to a clean, covered container and refrigerate. Keep chilled until serving and use clean utensils. Follow the handling guidance on your mayonnaise, vegan parmesan and prepared peppers; blending does not extend their freshness. The cookbook does not provide a storage duration.
Lemon juice does not make this a shelf-stable preparation. Check all packaged ingredients for allergens rather than assuming a vegan dressing is suitable for every guest.
Related Articles
Explore Moikos Salad Dressing for a cashew-and-herb option, Green Olive Dressing for a briny alternative, or Italian Dressing for a lemon-based herb dressing.
Part of The Healing Kitchen series at Black Hills Health Retreat.
Ingredient notes are for everyday cooking education, not medical treatment advice.
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