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13
Basic Vinaigrette
This recipe may be easily modified by changing the
oils and vinegars used.
Makes 1½ cups
1 garlic clove or small shallot, peeled (cut
shallot into ½-inch pieces)
3 tablespoons white vinegar or lemon juice
2 teaspoons Dijon mustard
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
1 cup extra virgin olive oil
Put garlic in work bowl; pulse 5 times. Scrape the
work bowl. Add the vinegars, mustard, salt and
pepper. Process until smooth, about 5 seconds.
With the machine running, add the oil slowly, in
a steady stream, through the drizzle hole on the
pusher. After all the oil has been added, process
for an additional 10 seconds. Taste and adjust
seasonings as needed.
This dressing is best made at least 30 minutes ahead
of serving. Vinaigrette will keep well for one week
if in refrigerator, covered. Remove from refrigerator
about 30 minutes before serving; it may need to be
reprocessed if separation has occurred.
Nutritional information per serving (1 tablespoon):
Calories 80 (99% from fat) • carb. 0g • pro. 0g • fat 9g
• sat. fat 1g • chol. 0mg • sod. 55mg
• calc. 1mg • fiber 0g
Creamy Roasted Garlic and
Herb Dressing
Try this flavorful dressing on a
crispy romaine salad.
Makes about 1 cup
9 garlic cloves, peeled
1 teaspoon extra virgin olive oil
¾ cup loosely packed basil leaves
¾ cup loosely packed Italian parsley leaves
¾ cup fat-free plain yogurt
½ cup light mayonnaise
1½ tablespoons balsamic vinegar
Preheat the oven to 375°F. Toss the garlic with the
oil and wrap loosely in aluminum foil. Roast in the
preheated oven for about 45 minutes, or until cloves
have softened. Let cool 5 to 10 minutes.
Place the cooled garlic in the work bowl with
the basil and parsley. Pulse 10 times; scrape
the work bowl. Add the yogurt, mayonnaise and
vinegar. Process until smooth and blended, about
30 seconds. Scrape the work bowl; process 15
additional seconds.
Transfer to an airtight container. Dressing keeps for
one week in refrigerator.
Nutritional information per serving (1 tablespoon):
Calories 35 (65% from fat) • carb. 2g • pro. 1g • fat 3g
• sat. fat 0g • chol. 5mg • sod. 60mg
• calc. 34mg • fiber 0g
Asian Marinade
This marinade is equally good for pork,
chicken or salmon.
Makes about 2 cups
¾ ounce peeled fresh ginger, cut into
½-inch pieces
2 garlic cloves, peeled
½ cup soy sauce, reduced sodium
1
⁄
3
cup vegetable oil
¼ cup hoisin sauce
¼ cup Asian sesame oil
¼ cup rice wine vinegar
½ teaspoon cayenne pepper
Put the ginger and garlic in the work bowl. Pulse
5 times. Scrape the sides and bottom of the work
bowl. Add the remaining ingredients; chop until
smooth, about 15 seconds.
Transfer to a container, cover and refrigerate if not
using immediately. Marinate meat or seafood for
approximately 2 hours before roasting or grilling.
Cooking Suggestion: Pour
2
⁄
3
of the marinade into a
resealable plastic bag and add two 1-pound trimmed
pork tenderloins. Coat the meat thoroughly with the
marinade and refrigerate for 2 hours. Remove the
tenderloins from the marinade and place on a rack;
discard the marinade. Roast in a preheated 475°F
oven for 20 to 22 minutes, turning after 10 minutes.
Remove from oven. The temperature of the meat
should be about 150°F; it will rise to 160°–165°F
while resting. Let rest for 10 minutes; slice and serve
with remaining reserved marinade drizzled over the
meat.
Nutritional information per serving (1 tablespoon):
Calories 45 (84% from fat) • carb. 2g • pro. 0g • fat 5g
• sat. fat 0g • chol. 0mg • sod. 170mg
• calc. 2mg • fiber 0g
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