Loading ...
Loading ...
Loading ...
19
Calories 56 (89% from fat) • carb. 7g • sugars 1g • pro. 1g • fat 5g • sat. fat 2g
• chol. 10mg • sod. 163mg • calc. 10mg • fiber 0g
Basic Vinaigrette
Use this basic vinaigrette as a guide and change your vinegar/oil fla-
vors to come up with varying combinations to create exciting salad
dressings. You can add other flavors such as crushed or roasted garlic,
chopped shallots, fresh or dried herbs, sun-dried tomatoes, honey or
lemon juice.
Makes about 1 cup
¼ cup red wine vinegar
1 teaspoon Dijon-style mustard
¼ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
¾ cup extra virgin olive oil
1. Put all ingredients, in the order listed, into the mixing beaker.
2. Insert the blending shaft so that it is sitting level on the bottom of the
beaker. Select Speed 3 and blend, being sure to keep the metal blade
completely submerged. Process until the mixture begins to thicken.
Continue processing with a gentle up-and-down motion until dressing
is homogenous, about 30 seconds.
3. Taste and adjust seasoning as desired.
Nutritional information per serving (2 tablespoons):
Calories 181 (100% from fat) • carb. 0g • sugars 0g • pro. 0g • fat 21g • sat. fat 3g
• chol. 0mg • sod. 91mg • calc. 0mg • fiber 0g
Caesar Dressing
An old favorite made fresh at home.
Makes about 1 cup
2 small garlic cloves, peeled
6 anchovy fillets
¼ cup egg substitute (may substitute 2 fresh, raw egg yolks; be
sure you use the freshest eggs possible and from a trusted
source – or use ¼ cup mayonnaise)
4 teaspoons fresh lemon juice
4 teaspoons red wine vinegar
2 teaspoons Dijon-style mustard
2 teaspoons Worcestershire sauce
½ teaspoon freshly ground black pepper
2
/
3
cup extra virgin olive oil, divided
Loading ...
Loading ...
Loading ...