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Cherry Tomato
Vinaigrette
Prep 5 mins
Makes 440ml
250g cherry tomatoes
150ml olive oil
1–2 tablespoon balsamic or white balsamic vinegar
1 small garlic clove, peeled
15g fresh basil leaves
1 tablespoon flat leaf parsley
Sea salt and freshly ground pepper, to taste
1. Place ingredients into blender jug
and secure lid or into personal blender cup
and secure blade assembly.
BLEND
8–10 seconds or until combined,
season to taste with salt and pepper.
Serve:
Drizzle over your favourite
salad greens.
Storage:
Transfer to a clean airtight container
and store in the fridge for up to 3 days.
Buttermilk
& Feta Dressing
Prep 5 mins
Makes 250ml
125ml buttermilk
100g feta cheese
2 tablespoons olive oil
2 tablespoons lemon juice
1 small garlic clove, peeled
½ teaspoon finely grated lemon rind
Salt and freshly ground black pepper, to taste
1. Place buttermilk, feta, olive oil, lemon juice and
garlic into blender jug and secure lid or into
personal blender cup and secure blade assembly.
BLEND
20 seconds or until smooth.
2. Add lemon rind, season with salt and pepper.
STIR
5 seconds or until combined.
Serve:
Drizzle over your favourite salad or add use
as a dressing for potato.
Storage:
Transfer to a clean airtight container
and store in the fridge for up to 2 days.
Lime & Wasabi Vinaigrette
Prep 5 mins
Makes 350ml
2 limes, finely grated rind and flesh
2 tablespoons rice wine vinegar
40g wasabi paste
160ml rice bran or grapeseed oil
Sea salt and freshly ground pepper, to taste
1. Place ingredients into blender jug and secure lid or
into personal blender cup and secure blade assembly.
BLEND
20–30 seconds or until smooth and combined.
Season to taste with salt and pepper.
Serve:
Drizzle over your favourite salad greens or use
as a dressing for a chicken, tuna or prawn salad.
Storage:
Transfer to a clean airtight container and store
in the fridge for up to 3 days.
Whole Orange Dijon
Vinaigrette
Prep 10 mins
Makes 450ml
1 orange, finely grated rind and flesh
1 French shallot
1 garlic clove, peeled
2½ tablespoons white wine vinegar
2 tablespoons Dijon mustard
1 tablespoon honey
150ml olive oil
Sea salt and freshly ground pepper, to taste
1. Place ingredients into blender jug and secure lid or
into personal blender cup and secure blade assembly.
BLEND
20–25 seconds or until smooth and combined.
Serve:
With your favourite salad.
Storage:
Transfer to an airtight container and store
in the fridge for up to 3 days.