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Recipes
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
/
cups extra virgin olive
1
4
or vegetable oil
1/2 cup shredded Parmesan
cheese
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
24
Creamy Caesar Salad Dressing
In blending jar, place all ingredients except oil and cheese.
Insert blending attachment into motor body. Blend at
Speed 1 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.
Fresh Herb Vinaigrette
In blending jar, place all ingredients except oil. Insert
blending arm attachment into motor body. Blend at
Speed 2 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.
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