I cannot find Kraft roasted pepper salad dressing. I live in Georgia. Does anyone know where I can find this? Thanks.

I cannot find Kraft roasted pepper salad dressing. I live in Georgia. Does anyone know where I can find this product? Thanks in advance.

Reenie - Welcome aboard!

Regarding Kraft dressings - you may need to email Kraft and ask what store is closest to you that sells it - or you may be able to buy direct (if it isn’t sold in bulk!)

I will post some recipes - maybe you can make your own???

Artichoke and Roasted Red Pepper Salad with Roasted Pepper Dressing

8 artichokes (medium size), prepared and cooked as directed for whole artichokes
4 red bell peppers
lettuce leaves
1/2 cup red onion, sliced
1/2 cup ripe olives, sliced
1 bell pepper (roasted), reserved from salad preparation (for dressing)
1/3 cup balsamic vinegar (for dressing)
1/4 cup white wine or cider vinegar (for dressing)
2 cloves garlic, minced (for dressing)
1 tbsp basil (fresh), chopped or 1 tsp. crushed dried basil (for dressing)
1 tsp rosemary (fresh), chopped or ½ tsp crushed dried rosemary (for dressing)

Halve artichokes lengthwise; scoop out center petals and fuzzy centers. Remove outer leaves and reserve to garnish salad, or to use for snacks another time. Trim out hearts and slice thinly. Cover and set aside.

Place whole bell peppers under preheated broiler; broil under high heat until charred on all sides, turning frequently with tongs. Remove from oven; place in a paper bag for 15 minutes to steam skins. Trim off stems of peppers; remove seeds and ribs. Strip off skins; slice peppers into julienne strips. Reserve one-fourth of the bell pepper strips to prepare dressing.

To assemble salads, arrange lettuce leaves on 8 salad plates. Arrange sliced artichoke hearts, remaining bell pepper strips, red onion and olive slices on lettuce. Garnish with a couple of cooked artichoke leaves, if desired.

For dressing, in blender or food processor container place reserved bell pepper strips, vinegars, garlic, basil, rosemary and sugar. Cover and process until well blended and nearly smooth. Spoon dressing over salads.

Makes 8 servings
a variation to this is to add 1 t. sugar to dressing

Emeril’s Taco Salad with a Roasted Poblano Buttermilk Dressing

1/2 cup olive oil
2 teaspoons Creole or other whole grain mustard, plus 2 tablespoons
2 fresh limes, juiced
1 small fresh jalapeno, minced
1 pound flank steak, trimmed
Sea salt
Freshly ground black pepper
1 medium poblano pepper, roasted, peeled and seeded
1 large egg
1 fresh lemon, juiced
1 teaspoon chopped garlic
1 cup vegetable oil
1/2 cup buttermilk
1 head iceberg lettuce, cleaned and cored
1 cup thinly sliced red onions
2 medium Vine-ripened tomatoes, cored, seeded and diced
1 cup fresh sweet corn kernels, roasted
1/2 pound Monterey Jack cheese, grated
1 medium avocado
16 small corn tortillas, cut into eighths
1/2 cup chopped green onions, green part only

In a mixing bowl, whisk the oil, 2 teaspoons of the mustard, lime juice and jalapeno, until well blended. Season both sides of the flank steak with the sea salt and pepper. Place the steak in a large resealable plastic bag and pour the marinade over the steak. Seal the bag completely and shake several times, to evenly distribute the marinade. Place in the refrigerator and marinate overnight.

Remove the steak from the refrigerator and bring to room temperature. Set aside. Preheat the fryer. Preheat the grill.

Place the steak on the grill and cook for 3 to 4 minutes on each side for medium rare. Remove from the grill and allow to rest for a couple of minutes before slicing.

In the cup of a blender, combine the roasted pepper, egg, lemon juice, remaining 2 tablespoons of mustard, and garlic. Blend on until smooth. Season with salt and pepper. With the blender running, slowly drizzle in the oil until the mixture is slightly thick. Add the buttermilk and continue to blend for 1 minute. Season with salt and pepper. Cover and refrigerate for at least 1 hour. The dressing will keep for up to 2 days in the refrigerator.

Fry the tortilla chips in batches until golden brown. Remove and drain on paper towels. Season with salt. Set aside.

In a large mixing bowl, toss the lettuce with as much dressing as you wish. Season with salt and pepper. Toss well. Cover the bottom of a large rectangle plastic container with a lid with the lettuce. Slice the steak on a bias into 2 inch slices and place over the lettuce. Layer the onions, tomatoes, corn and cheese over the steak. Cover with the lid and refrigerate until ready to use. The salad can be made one day ahead of time.

When ready to serve, remove the peel and pit of the avocado. Small dice the avocado and season with salt and pepper. Add to the salad along with the tortilla chips. Toss well and serve.



1 Small (6 ounce) can of tomato paste
1 Whole roasted red pepper or pimento from a jar
2 tbsp Red wine vinegar
2 tbsp Water
1 clove Garlic, chopped
1 tsp Dried basil

Combine all ingredients in blender; blend well.