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8
Balsamic Vinaigrette
Makes about 2 cups
1 tablespoon Dijon mustard
3 tablespoons balsamic vinegar
2 garlic cloves, peeled
½ teaspoon salt
1 cup olive oil
Pepper to taste
Blend rst 4 ingredients on HI for a few seconds.
Then, with blender running, remove small lid
insert and pour in oil VERY SLOWLY. It will take
a while, but the results are worth it! Season with
pepper.
Nutritional information per serving (2 tablespoons):
Calories 97 (98% from fat) • carb. 0g • pro. 0g • fat 11g
• chol. 0mg • sod. 77mg • calc. 1mg • fiber 0g
Tangy Blue
Cheese Dressing
Makes 1¾ cups
1 garlic clove, peeled
1 shallot, peeled and cut into
½-inch pieces
2 tablespoons fresh Italian
parsley leaves
1 cup lowfat mayonnaise
½ cup buttermilk or fat-free plain yogurt
¼ cup crumbled blue cheese
½ teaspoon kosher salt
¼ teaspoon ground white pepper
Dash Tabasco
®
or other hot sauce
to taste
Place garlic, shallot and parsley in blender
container. Blend on HI for 10 seconds. Scrape
blender jar and add remaining ingredients.
Blend on HI for 30–40 seconds until smooth and
creamy. Let stand for 30 minutes before serving,
to allow avors to develop.
Nutritional information per tablespoon:
Calories 31 (84% from fat) • carb. 1g • pro. 0g • fat 3g
chol. 4mg • sod. 112mg • calc. 13mg • fiber 0g
Gazpacho
8 servings
1 can (12 ounces) spicy vegetable juice
4–5 fresh plum tomatoes, quartered
1 can (14 ounces) crushed tomatoes
with
roasted garlic (if available)
2 garlic cloves, peeled
1 medium onion, chopped
1 celery stalk with leaves, cut into
1-inch chunks
1 teaspoon Worcestershire sauce
1 teaspoon balsamic vinegar
½ teaspoon lemon juice
Red pepper flakes to taste
Salt to taste
Pepper to taste
5–6 drops hot sauce
Place all ingredients in blender and run for 2–3
minutes on HI. If the blender is too full, you may
want to make this recipe in 2 batches.
Nutritional information per serving (1 cup):
Calories 22 (7% from fat) • carb. 5g • pro. 1g • fat 0g
chol. 0mg • sod. 166mg • calc. 13mg • fiber 1g
Cream of Carrot Soup
8 servings
4 carrots, peeled and sliced
1 medium onion, sliced
1 celery stalk, cut into 1-inch chunks
1½ cups chicken stock
½ cup cooked white rice
1 teaspoon salt
Cayenne pepper to taste
¾ cup light cream
Sour cream and diced roasted red
peppers (garnish)
In a small stockpot, bring vegetables and one
cup of chicken stock to a simmer, and cook for
20–25 minutes. Let cool for 15–20 minutes. Pour
soup into blender with remaining stock, rice,
salt and cayenne. Blend on LO for 1–2 minutes,
until smooth. Add cream and chill in refrigerator
to serve cold, or reheat to just below a simmer
to serve hot. Garnish with diced peppers and a
dollop of sour cream.
Nutritional information per serving (1 cup):
Calories 88 (45% from fat) • carb. 10g • pro. 2g • fat 4g
chol. 15mg • sod. 143mg • calc. 37mg • fiber 1g
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