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White Balsamic Vinaigrette
1 tablespoon fresh
basil leaves
1 tablespoon fresh
oregano leaves
1 clove garlic
3 tablespoons white
balsamic vinegar*
3 tablespoons white
wine vinegar*
1
⁄2 teaspoon salt
1
⁄
4 teaspoon dry
mustard
1
⁄8 teaspoon ground red
pepper
3
⁄4 cup extra virgin olive
oil
Position mini bowl and mini blade in work bowl.
With processor running, add basil, oregano, and
garlic through the feed tube. Process until chopped,
5 to 8 seconds. Scrape sides of bowl. With
processor running, add balsamic vinegar, wine
vinegar, salt, mustard, and red pepper. Process until
mixed, about 5 seconds. With processor running,
slowly drizzle oil through the feed tube. Process
until smooth and thick. Serve with green salads.
Yield: 8 servings (2 tablespoons per serving).
*Three tablespoons each of dark balsamic vinegar
and red wine vinegar may be substituted.
Per Serving: About 190 cal, 0 g pro, 1 g carb,
21 g total fat, 3 g sat fat, 0 mg chol, 150 mg sod.
24
Dilled Sour Cream Cucumbers and Onions
2 medium cucumbers
1 teaspoon salt
1
⁄2 small onion
3
⁄4 cup sour cream
1
⁄4 cup mayonnaise
1
⁄4 cup loosely packed
fresh dill
1 tablespoon white
wine vinegar
2 teaspoons sugar
1
⁄4-
1
⁄2 teaspoon black
pepper
Position 2 mm slicing disc in work bowl. Add
cucumbers in batches. Process to slice. Remove to
medium mixing bowl. Sprinkle with salt; toss to
coat. Let stand
1
⁄2 hour. Drain and spread on paper
towels. Set aside.
Position 2 mm slicing disc in work bowl. Add onion.
Process to slice. Remove to medium mixing bowl.
Exchange slicing disc for multipurpose blade in
work bowl. Add remaining ingredients. Process until
well blended, 5 to 10 seconds.
Add sour cream mixture and cucumbers to onions.
Toss to coat. Cover and refrigerate at least 1 hour.
Serve within 24 hours.
Yield: 6 servings (
1
⁄2 cup per serving).
Per Serving: About 150 cal, 1 g pro, 6 g carb,
13 g total fat, 4.5 g sat fat, 20 mg chol,
450 mg sod.
SALADS AND DRESSINGS