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You may change the Basic Vinaigrette by changing the flavor of the
vinegar, mustard or oil. Try using fresh lemon juice and a little honey for
a honey-mustard vinaigrette. Add fresh herbs, sun-dried tomatoes, or
pesto for other flavor changes.
Nutritional information per tablespoon:
Calories 109 (97% from fat) • carb.1g • pro. 0g • fat 12g •
sat. fat 2g • chol. 0mg • sod. 86mg • calc. 1mg • fiber 0g
CREAMY CAESAR SALAD DRESSING
Traditional Caesar salads are made with crispy romaine
lettuce, croutons, freshly grated Parmesan and a richly flavored
dressing with garlic, anchovies and raw eggs. Our updated
version uses a pasteurized liquid egg substitute and adds the
flavor of balsamic vinegar for a little twist.
Makes about 1-
1
⁄4 cups
1 ounce Parmesan cheese, cut into
1
⁄2 -inch cubes
1-2 cloves garlic, peeled
2 tablespoons pasteurized liquid egg substitute*
1 tablespoon balsamic vinegar
1 tablespoon red wine vinegar
1 tablespoon fresh lemon juice
2 teaspoons Dijon–style mustard
1 teaspoon Worcestershire Sauce
1 anchovy fillet (or 1-2 teaspoons anchovy paste)
1
⁄2 teaspoon kosher salt
1
⁄4 teaspoon freshly ground black pepper
1
⁄3 cup vegetable oil
1
⁄3 cup extra virgin olive oil
Place cheese in blender jar; cover blender jar. Set on Speed 12. Pulse to
chop, 10-12 times. Add garlic to blender jar; Pulse to chop, 5 to10 times.
Add the next 9 ingredients and blend for 10 seconds until smooth.
Combine the two oils in a measuring cup with pour spout. Remove the
Measured Pour Lid. With the blender running, slowly add the oils in a
steady stream through the lid while holding the Measured Pour Lid
loosely over the cover to prevent spattering. Blend until smooth and
creamy, about 45 to 50 seconds. Allow dressing to sit for 15 to 20
minutes for flavors to blend. If not using immediately, place dressing in a
covered airtight container and refrigerate for up to 3 days. If separation
occurs, return dressing to blender jar, cover and blend on Speed 12 for
5 seconds.
Nutritional information per tablespoon:
Calories 72 (93% from fat) • carb. 0g • pro. 1g • fat 8g •
sat fat • 1g • chol. 3mg • sod. 100mg • calc. 18mg • fiber 0g
* You may also substitute prepared mayonnaise for the egg/egg
substitute.
PESTO SAUCE
Serve as a topping for hot pasta or to add flavor
to dips, dressings, or other sauces.
Makes about
3
⁄4 cup
1 ounce Parmesan cheese, cut into
1
⁄2 -inch cubes
1-2 cloves garlic, peeled
1
⁄3 cup extra virgin olive oil
2 cups fresh basil leaves, loosely packed *
3 tablespoons lightly toasted pine nuts or walnuts
Place cheese cubes in blender jar; cover blender jar. Set on Speed 12.
Pulse to chop, 10 to 15 times. Remove and reserve cheese. Add garlic
to blender jar; cover, and pulse to chop, 10 to 15 pulses. Add remaining
ingredients in order listed, including reserved cheese. Cover blender jar;
blend on Speed 12 until combined, about 30 to 40 seconds. Pesto may
be stored in refrigerator in an airtight container. After placing in container,
smooth over top, and drizzle with olive oil to keep from turning dark. Stir
oil in before using.
Nutritional information per 1-1/2 tablespoons:
Calories 116 (87% from fat) • carb. 1g • pro. 2g • fat 12g •
sat. fat 2g • chol. 3mg • sod. 45mg • calc. 61mg • fiber 0g
*For Spinach Pesto:
Add
1
⁄2 teaspoon fennel seed and 2 teaspoons dried basil when
chopping the garlic. Substitute 2 cups washed and dried baby spinach
leaves for the basil.