Fresh Herb Vinaigrette
1
⁄
3
cup white wine
vinegar
2 tablespoons coarsely
torn fresh basil
leaves
1 teaspoon fresh
oregano leaves
1
⁄
2
teaspoon fresh
rosemary leaves
1
⁄
2
teaspoon sugar
1
⁄
4
teaspoon salt
1
⁄
8
teaspoon black
pepper
1 small clove garlic,
peeled
1 cup extra virgin olive
or vegetable oil
In blending beaker, place all ingredients except oil.
Insert blending attachment into motor body. Blend
at Speed 7 for 10 to 15 seconds, or until herbs and
garlic are finely chopped. Gradually add oil while
blending at Speed 1 for 10 to 15 seconds, or until
well mixed. Serve with mixed greens.
Yield: 10 servings (2 tablespoons per serving).
Per Serving: About 200 cal, 0 g pro, 0 g carb,
22 g total fat, 3 g sat fat, 0 mg chol, 60 mg sod.
20
Creamy Caesar Salad Dressing
1 large clove garlic,
peeled and halved
1
⁄
4
cup fresh lemon
juice
1 pasteurized egg
1 teaspoon sugar
1
⁄
2
teaspoon salt
1
⁄
2
teaspoon
Worcestershire sauce
1
⁄
4
teaspoon coarsely
ground black pepper
1 inch anchovy paste
or
1
⁄
2
fillet anchovy,
if desired
1
1
⁄
4
cups extra virgin
olive or vegetable oil
1
⁄
2
cup shredded
Parmesan cheese
In blending beaker, place all ingredients except oil
and cheese. Insert blending attachment into motor
body. Blend at Speed 2 for 10 to 15 seconds, or
until garlic is finely chopped. Gradually add oil and
cheese while blending at Speed 1 for 20 to 25
seconds, or until blended and creamy. Serve tossed
with romaine lettuce, if desired.
Yield: 12 servings (2 tablespoons per serving).
Per Serving: About 230 cal, 2 g pro, 1 g carb,
25 g total fat, 4 g sat fat, 20 mg chol, 210 mg sod.
