16
slow, steady stream, taking about 20 sec -
onds, then blend for 20 seconds longer
until completely emulsified.
You may change the Basic Vinaigrette by
changing the flavor of the vinegar, mustard
or oil. Try using fresh lemon juice and a little
honey for a honey-mustard vinaigrette. Add
fresh herbs, sun-dried tomatoes, or pesto
for other flavor changes.
Nutritional information per tablespoon:
Calories 109 (97% from fat) • carb. 1g • pro. 0g
fat 12g • sat. fat 2g • chol. 0mg • sod. 86mg • calc. 1mg
fiber 0g
CREAMY CAESAR SALAD
DRESSING
Traditional Caesar salads are made with
crispy romaine lettuce, croutons, freshly
grated Parmesan and a richly flavored
dressing with garlic, anchovies and raw
eggs. Our updated version uses a pasteur-
ized liquid egg substitute and adds the
flavor of balsamic vinegar for a little twist.
Makes about 1-1/4 cups
1
ounce Parmesan cheese, cut into
1/2-inch cubes
1 - 2
cloves garlic, peeled
2
tablespoons pasteurized liquid
egg substitute*
1
tablespoon balsamic vinegar
1
tablespoon red wine vinegar
1
tablespoon fresh lemon juice
2
teaspoons Dijon–style mustard
1
teaspoon Worcestershire Sauce
1
anchovy fillet (or 1 - 2 teaspoons
anchovy paste)
1/2
teaspoon kosher salt
1/4
teaspoon freshly ground black
pepper
1/3
cup vegetable oil
1/3
cup extra virgin olive oil
Place cheese in blender jar; cover blender
jar. Set on Speed12. Pulse to chop, 10 – 12
times. Add garlic to blender jar; Pulse to
chop, 5 to 10 times. Add the next 9
ingredients and blend for 10 seconds until
smooth. Combine the two oils in a
measuring cup with pour spout. Remove
the Measured Pour Lid. With the blender
running, slowly add the oils in a steady
stream through the lid while holding the
Measured Pour Lid loosely over the cover
to prevent spattering. Blend until smooth
and creamy, about 45 to 50 seconds. Allow
dressing to sit for 15 to 20 minutes for fla-
vors to blend. If not using immediately,
place dressing in a covered airtight contain-
er and refrigerate for up to 3 days. If sepa-
ration occurs, return dressing to blender jar,
cover and blend on Speed 12 for 5 sec-
onds.
Nutritional information per tablespoon:
Calories 72 (93% from fat) • carb. 0g • pro. 1g • fat 8g
sat fat • 1g • chol. 3mg • sod. 100mg • calc. 18mg
fiber 0g
* You may also substitute prepared
mayonnaise for the egg/egg substitute.
PESTO SAUCE
Serve as a topping for hot pasta or to add
flavor to dips, dressings, or other sauces.
Makes about 3/4 cup
1
ounce Parmesan cheese, cut into
1/2-inch cubes
1 – 2
cloves garlic, peeled
1/3
cup extra virgin olive oil
2
cups fresh basil leaves, loosely
packed *
3
tablespoons lightly toasted pine
nuts or walnuts
Place cheese cubes in blender jar; cover
blender jar. Set on Speed 12. Pulse to
chop, 10 to 15 times. Remove and reserve
cheese. Add garlic to blender jar; cover,
and pulse to chop, 10 to 15 pulses. Add
remaining ingredients in order listed, includ-
ing reserved cheese. Cover blender jar;
blend on Speed 12 until combined, about
30 to 40 seconds. Pesto may be stored in
refrigerator in an airtight container. After
placing in container, smooth over top, and
drizzle with olive oil to keep from turning
dark. Stir oil in before using.
Nutritional information per 1-1/2 tablespoons:
Calories 116 (87% from fat) • carb. 1g • pro. 2g
fat 12g • sat. fat 2g • chol. 3mg • sod. 45mg
calc. 61mg • fiber 0g
*For Spinach Pesto:
Add 1/2 teaspoon fennel seed and 2
teaspoons dried basil when chopping the
garlic. Substitute 2 cups washed and dried
baby spinach leaves for the basil .
CHOLESTEROL FREE
MAYONNAISE
The safest mayonnaise made at home is
made with an egg substitute or liquid
pasteurized egg product. Made with an
egg substitute it has the added advantage
of being cholesterol free.
Makes about 3/4 cup
1/2
cup liquid egg substitute or
pasteurized liquid egg product
2
tablespoons wine vinegar
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