Owner's Manual

23
English
Recipes
Creamy Caesar Salad Dressing
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
llet
anchovy, if desired
1
1
/
4
cups extra virgin olive
or vegetable oil
1
/
2
cup shredded Parmesan
cheese
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 nely 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
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
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 nely 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.