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C R E A M Y B L E U
CHEESE DRESSING
This version is much lower in fat than
traditional Bleu Cheese Dressings. Try it
as a dip for celery the next time you
s e r ve Buffalo-style Wi n g s .
Makes about 2 cups dre s s i n g .
1 clove garlic, peeled and chopped
1
⁄
2
ounce shallot, peeled and
chopped
1
⁄
2
cup lowfat buttermilk
1 cup nonfat yogurt
1
⁄
3
cup lowfat mayonnaise
3
⁄
4
teaspoon dry mustard
1
⁄
2
teaspoon Worcestershire sauce
1
⁄
4
teaspoon white pepper
3 ounces crumbled blue cheese
dash Tabasco
®
or other hot sauce
to taste
Place the garlic, shallot, buttermilk, yogurt ,
mayonnaise, dry mustard, Wo rc e s t e r s h i re ,
and pepper in a medium bowl. Mix using
Speed 3 until smooth and cre a m y, 30-40
seconds. Add the crumbled blue cheese
and Ta b a s c o
®
. Mix using Speed 3 for
20-30 seconds longer. Let stand for 30
minutes before using to allow flavors to
develop. Cover and refrigerate all unused
p o r tions. Keeps 1 week.
Nutritional information per serving (4 teaspoons):
Calories 27 (54% from fat) • carb. 1g • pro. 1g
• fat 1g • sat. fat 0g • chol. 2mg • sod. 47mg
• calc. 29mg • fiber 0g
PARMESAN PEPPERCORN
D R E S S I N G
This dressing is not only good on salads,
but is a perfect spread for sandwiches,
f rom smoked turkey to roast beef. It can
be used as a dip for vegetables or even
s e r ved alongside roasted meats.
Makes 1
1
⁄
2
c u p s
1
⁄
2
cup mayonnaise, reduced fat
1
⁄
2
cup sour cream, reduced fat
1
⁄
2
cup Parmigiano Reggiano cheese,
finely grated
1 teaspoon crushed black
peppercorns
2 tablespoons fresh basil, chopped
1 tablespoon red wine vinegar
1 teaspoon Dijon mustard
1 tablespoon fresh parsley, finely
chopped
1
⁄
2
tablespoon finely chopped shallot
1
⁄
2
teaspoon lemon juice
Place all ingredients in a medium mixing
bowl and mix on Speed 2 until thoro u g h l y
combined, about 1 minute.
Nutritional information per serving (2 tablespoons):
Calories 61 (65% from fat) • carb. 3g • pro. 2g
• fat 4g • sat. fat 1g • chol. 8mg • sod. 169mg
• calc. 66mg • fiber 0g
MISO GINGER DRESSING
This dressing is wonderful to use to make
an Asian Slaw using shredded cabbage,
bok choy, carrots, daikon, cucumbers and
g ree n onions, as well as
to dress a traditional salad.
Makes about 2 cups
1
1
⁄
2
tablespoons miso*
1
⁄
3
cup rice vinegar
1
⁄
2
teaspoon mirin**
1 teaspoon soy sauce
3 teaspoons peeled and finely
chopped fresh ginger
1
⁄
2
teaspoon finely chopped fresh
garlic
1 teaspoon brown sugar
1
1
⁄
4
cup vegetable oil
1 teaspoon sesame oil
In a medium mixing bowl, mix miso and
vinegar until well blended, smooth and
homogenous using Speed 2, about 1-2
minutes. Add mirin and soy sauce and mix
to combine, about 20 seconds. Add ginger,
garlic, and brown sugar and mix well about
30 seconds.
With mixer on Speed 1, add the vegetable
oil and then the sesame oil in a slow,
steady stream into the bowl and mix until
totally emulsified and homogenous. Let
stand 30 minutes or longer to allow flavors
to blend before using. Store in an airt i g h t
container in the re f r i g e r a t o r. If dre s s i n g
separates, mix on Speed 2 until emulsified.
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