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DRESS UP YOUR PANINI (CONTINUED)
Vegetable Dressing
1 cup nonfat yogurt
3 tablespoons Dijon (or any spicy) mustard
freshly ground black pepper to taste
2 tablespoons nonfat cottage cheese
1/8 teaspoon Tabasco sauce
2 tablespoons shallots, minced
1 clove garlic
1 teaspoon lemon juice
Pulse in food processor until smooth.
Basil Pesto
2 cups packed fresh basil leaves
1/4 cup grated Parmesan cheese
3 tablespoons toasted pine nuts
1 teaspoon chopped garlic
1/2 teaspoon salt
1/3 cup extra virgin olive oil
Combine the basil, Parmesan cheese, pine nuts, garlic and salt in blender jar.
Purée on high speed. Slowly drizzle the oil through the feed tube and process
until a smooth paste forms. Store in the refrigerator until ready to use.
Cooking Tip: Freeze pesto in small quantities to use for any cooking occasion.
Chili Mayo
1/4 cup mayonnaise
2 tablespoons chili sauce
1/4 teaspoon chili powder
Mix by hand in a medium bowl. Store in the refrigerator until ready to use.
Salad Dressings & Sauces
Use your favorite bottled salad dressings and sauces. Substitute low-fat dressings
and sauces if you are watching fat or sugar intake. Try these favorites: red wine
vinaigrette, ranch, jalapeno lime grille sauce, teriyaki sauce, all types of barbeque
sauces, peppercorn ranch, ginger-carrot to name a few.
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