KitchenAid KHB1231OB - Page 24

24
Recipes
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.
Fresh Herb Vinaigrette
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.
Creamy Caesar Salad Dressing