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evaporated. Add the chicken stock, bring to a boil and then reduce heat to allow mixture to
simmer for about 10 to 15 minutes. Add the remaining salt, honey and lime/lemon juice.
Using the Cuisinart
®
Smart Stick PLUS
®
Cordless Stick Blender, blend until mixture
begins to thicken and is completely smooth. Be sure to keep the metal blade completely
submerged while blending.
Adjust seasoning to taste.
Nutritional information per serving (¼ cup):
Calories 100 (21% from fat) • carb. 17g • pro. 3g • fat 3g
sat. fat 0g • chol. 0mg • sod. 460mg • calc. 27mg • fiber 2g
Basic Vinaigrette
This recipe may be easily modified by changing
the oils and vinegars used.
Makes 1½ cups
1 garlic clove
2 teaspoons Dijon mustard
½ cup red wine vinegar
1 teaspoon fresh lemon juice
¾ teaspoon sea or kosher salt
½ teaspoon freshly ground black pepper
1¼ cups extra virgin olive oil
Insert the blade assembly in the prep bowl. Put the garlic into the prep bowl and process
for 10 to 15 seconds; scrape bowl. Add the mustard, vinegar, lemon juice, salt and pepper;
pulse 4 to 5 times, until combined. Add the oil and process until completely combined.
Adjust seasoning to taste.
This dressing is best made at least ½ hour ahead of serving. Vinaigrette will keep well if
covered in refrigerator for one week. Remove from refrigerator about 30 minutes before
serving; it may need to be reprocessed if separation has occurred.
Nutritional information per serving (1 tablespoon):
Calories 8 (82% from fat) • carb. 0g • pro. 0g • fat 1g
sat. fat 0g • chol. 0mg • sod. 98mg • calc. 0mg • fiber 0g
Fresh Herb and Yogurt Dressing
This tangy dressing is a lowfat version to other creamy dressings.
It also pairs well with crudités.
Makes
2
⁄
3
cup
1 garlic clove
1 tablespoon fresh dill
½ tablespoon fresh tarragon
½ tablespoon Dijon mustard
1 tablespoon white vinegar
¼ teaspoon sea or kosher salt
¼ teaspoon freshly ground black pepper
¾ teaspoon granulated sugar
1 tablespoon fresh lemon juice
½ cup nonfat Greek yogurt (or another strained yogurt)
Insert the blade assembly in the prep bowl. Put the garlic into the prep bowl and process
for 10 to 15 seconds; scrape bowl. Add the dill and tarragon; pulse 4 to 5 times until
roughly chopped. Add the remaining ingredients and process until completely combined.
Adjust seasoning to taste.
Nutritional information per serving (1 tablespoon):
Calories 15 (1% from fat) • carb. 3g • pro. 1g • fat 0g
• sat. fat 0g • chol. 0mg • sod. 130mg • calc. 32mg • fiber 0g
Hummus
Makes 1 cup
1 garlic clove
1 cup chickpeas
3½ tablespoons tahini
2 tablespoons fresh lemon juice
½ teaspoon sea or kosher salt
¼ teaspoon freshly ground black pepper
3 tablespoons extra virgin olive oil
1
⁄
3
cup water (plus more if needed)
Insert the blade assembly in the prep bowl. Add garlic to bowl and process for 10 to 15
seconds; scrape bowl. Add chickpeas, tahini, lemon juice, salt and pepper; pulse 6 to
8 times. Add the oil and process until almost completely combined. Add the water and
process until very smooth. If a thinner consistency is desired, add more water.
Adjust seasoning to taste.
Nutritional information per serving (2 tablespoons):
Calories 120 (63% from fat) • carb. 9g • pro. 3g • fat 9g
sat. fat 1g • chol. 0mg • sod. 230mg • calc. 39mg • fiber 2g