8
HONEY-LIME-MUSTARD-CILANTRO VINAIGRETTE
½ Cup Vegetable Oil
1 minced Garlic Clove
1½ tbsp Honey
1 tbsp Dijon Mustard
1 tbsp fresh Lime Juice
1 tbsp Apple Cider Vinegar
1 tbsp Fresh Chopped Cilantro leaves
Sat & Pepper to taste
Add all ingredients in Large Cup and attach Cross Blade in place.
Pulse until smooth and well blended.
CREAMY CEASAR VINAIGRETTE
½ Cup Vegetable Oil
1 minced Garlic Clove
1 tbsp Dijon Mustard
1 tbsp fresh Lemon Juice
1 tsp Anchovy Paste
1 tsp Worcestershire Sauce
1 Egg Yolk
Sat & Pepper to taste
Freshly grated Parmesan to taste
Add all ingredients in Large Cup and attach Cross Blade in place. Pulse until smooth and well
blended. Mix with salad and sprinkle with fresh grated parmesan cheese.
TASTY HAM SALAD
1 Cup Chopped Ham
1 small green onion
¼ stalk Celery
2 tbsp Mayonnaise
1 tsp Sweet Relish
1 tsp Yellow Mustard
Pepper to taste
Add all ingredients in Large Cup and attach Cross Blade in place.
Pulse until smooth and well blended.
EGG SALAD
4 Hard-Boiled Eggs
1 small green onion
¼ stalk Celery
2 tbsp Mayonnaise
Pinch of Paprika
½ tsp Fresh Chopped Chives
Salt & Pepper to taste
Add all ingredients in Large Cup and attach Cross Blade in place. Pulse lightly.
HUMMUS
1 Can of Chickpeas
2 tbsp of Chickpea Water from can
3 Cloves Garlic
2 tbsp Fresh Lemon Juice
2 tbsp Tahini
2 tbsp Olive Oil
Salt & Pepper to taste
Add all ingredients in Large Cup and attach Cross Blade in place.
Pulse until smooth and well blended.
