Roasted Pepper And Onion Vinaigrette

• 1/2 cup plain lowfat yogurt
• 1/2 roasted red pepper, peeled, stemmed, seeded, deribbed and coarsely chopped
• 3 tablespoons finely chopped Bermuda or other sweet onion
• 3/4 cup red pepper juice (see recipe)
• 1 teaspoon fresh lemon juice
• 1 1/2 teaspoons salt
• Freshly ground pepper to taste

1. Place the yogurt and the roasted pepper in a food processor and process until smooth.
2. Add the onion, red pepper juice, lemon juice, salt and pepper and process for 10 seconds.

yogurt, red pepper, bermuda, red pepper, lemon juice, salt, freshly ground pepper

Taken from cooking.nytimes.com/recipes/4502 (may not work)