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BALSAMIC VINAIGRETTE
Makes 1
1
⁄2 cups
1 shallot, peeled and finely chopped
(approximately 1 tablespoon)
1
⁄4 cup balsamic vinegar
1
⁄2 teaspoon salt
1
⁄2 teaspoon freshly ground pepper
1
⁄2 teaspoon sugar
3 teaspoons Dijon mustard
3
⁄4 cup extra virgin olive oil
1
⁄4 cup vegetable oil
Place shallot, vinegar, salt, pepper, sugar,
and Dijon in a mixing bowl. Mix ingredients
until well incorporated.
Add olive oil and then vegetable oil in
a slow stream to the bowl with the mixer
running to ensure emulsification.
Adjust seasoning to taste.
Nutritional information per serving (2 tablespoons):
Calories 166 (96% from fat) • carb. 2g • pro. 0g
• fat 22 g • sat. fat • chol. 0g • sod. 153mg
• calc. 1mg • fiber 0g
CREAMY BLUE
CHEESE DRESSING
This version is much lower in fat than
traditional blue cheese dressings. Try it
as a dip for celery the next time you
serve Buffalo Wings.
Makes about 2 cups dressing
1 clove garlic, peeled and chopped
1
⁄2 ounce shallot, peeled and
chopped
1
⁄2 cup lowfat buttermilk
1 cup nonfat yogurt
1
⁄3 cup lowfat mayonnaise
3
⁄4 teaspoon dry mustard
1
⁄2 teaspoon Worcestershire sauce
1
⁄4 teaspoon white pepper
3 ounces crumbled blue cheese
dash Tabasco
®
or other hot sauce
to taste
Place the garlic, shallot, buttermilk, yogurt,
mayonnaise, dry mustard, Worcestershire,
and pepper in a medium bowl. Mix using
Speed 3 until smooth and creamy, 30 to 40
seconds. Add the crumbled blue cheese
and Tabasco
®
. Mix using Speed 3 for
20 to 30 seconds longer. Let stand for 30
minutes before using to allow flavors to
develop. Cover and refrigerate all unused
portions. Keeps 1 week.
Nutritional information per serving (4 teaspoons):
Calories 27 (54% from fat) • carb. 1g • pro. 1g
• fat 1g • sat. fat 0g • chol. 2mg • sod. 47mg
• calc. 29mg • fiber 0g
PARMESAN PEPPERCORN
DRESSING
This dressing is not only good on salads,
but is a perfect spread for sandwiches,
from smoked turkey to roast beef. It can
be used as a dip for vegetables or even
served alongside roasted meats.
Makes 1
1
⁄2 cups
1
⁄2 cup reduced fat mayonnaise
1
⁄2 cup reduced fat sour cream
1
⁄2 cup Parmigiano Reggiano,
finely grated
1 teaspoon crushed black
peppercorns
2 tablespoons fresh basil, chopped
1 tablespoon red wine vinegar
1 teaspoon Dijon mustard
1 tablespoon fresh parsley, finely
chopped
1
⁄2 tablespoon finely chopped shallot
1
⁄2 teaspoon lemon juice
Place all ingredients in a medium mixing
bowl and mix on Speed 2 until thoroughly
combined, about 1 minute.
Nutritional information per serving (2 tablespoons):
Calories 61 (65% from fat) • carb. 3g • pro. 2g
• fat 4g • sat. fat 1g • chol. 8mg • sod. 169mg
• calc. 66mg • fiber 0g
17
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