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grilling, remove and reserve in a separate large mixing bowl.
Add the chopped tomatoes and cucumber to the croutons. Put the
pepper and onion on the grill and cook until tender on both sides,
approximately 4 to 5 minutes per side. Once vegetables are grilled,
remove and add to bowl with croutons, tomatoes and cucumber.
4. While vegetables are grilling, prepare the vinaigrette. Insert the
chopping blade into the work bowl of a Cuisinart
®
Mini Chopper or
Food Processor. Add the shallot to the work bowl; pulse to finely
chop. Add the Dijon mustard, vinegar, salt and pepper; pulse to
combine. With the machine running, add the olive oil slowly through
the small opening on the lid until all of the oil is added and the
result is an emulsified dressing.
5. Pour dressing over salad and toss together with torn basil leaves.
Taste and adjust seasonings accordingly.
Nutritional information per 1-cup serving:
Calories 220 (52% from fat) • carb. 23g • pro. 4g • fat 13g • sat. fat 2g
• chol. 0mg • sod. 319mg • calc. 41mg • fiber 2g
Prosciutto-Wrapped Asparagus
A quick hors d’oeuvre that is sure to impress. If you are expecting a
larger crowd, simply double the recipe.
Makes about 8 servings
8 ounces asparagus, trimmed
½ tablespoon extra virgin olive oil
pinch freshly ground black pepper
½ teaspoon fresh lemon juice
¼ to ½
cup grated Parmesan
4 ounces thinly sliced prosciutto
1. Preheat the Cuisinart
®
Griddler
®
Grill Centro, fitted with the grill
plate, to Medium.
2. While the grill is preheating (about 10 minutes), toss the asparagus
with the olive oil, pepper and lemon juice. Top each asparagus
spear with about a pinch of Parmesan, and then wrap each with
half a piece of the prosciutto.
3. Grill for about 2 to 3 minutes per side, turning 3 to 4 times until
prosciutto is crisped.
4. Serve immediately.
Nutritional information per serving:
Calories 54 (54% from fat) • carb. 1g • pro. 6g • fat 3g • sat. fat 1g
• chol. 10mg • sod. 433mg • calc. 39mg • fiber 0g
Shrimp and Vegetable Quesadillas
Makes 4 quesadillas
1 pound large shrimp, deveined and shelled, rinsed well
¼ cup cilantro, roughly chopped
1 jalapeño pepper, deseeded and sliced
1 garlic clove, crushed
¼ teaspoon freshly ground black pepper
2 teaspoons fresh lime juice
1½ tablespoons olive oil
1 large bell pepper, cut into ¼-inch slices
1 jalapeno pepper, deseeded and thinly sliced
1 medium red onion, about 6 ounces, thinly sliced
¾ teaspoon kosher salt, divided
1 tablespoon olive oil
8 small flour or corn tortillas
2 teaspoons vegetable oil
6 ounces Queso Fresco, shredded
1. Toss the first seven ingredients together in a medium-large mixing
bowl. Cover and refrigerate for about 30 minutes.
2. In a separate mixing bowl, combine the peppers, onion, ½ teaspoon
salt and olive oil. Reserve.
3. Ten minutes before shrimp have finished marinating, preheat the
Cuisinart
®
Griddler
®
Grill Centro, fitted with the grill plate, to High.
4. Remove the shrimp from the marinade and sprinkle with the
remaining ¼ teaspoon salt. Thread shrimp onto 4 of the provided
skewers (about 3 shrimp per skewer, depending on the size of the