Cuisinart SPB-6SS manual Creamy Caesar Salad Dressing, Basic Vinaigrette, Asian Mango Marinade

1 cup roasted, unsalted peanuts

1⁄2 cup coconut milk (may use lite)

2 tablespoons soy sauce

2tablespoons brown sugar, packed

1tablespoon sesame oil

1tablespoon thai red chili paste

1tablespoon seasoned rice vinegar

2teaspoons fish sauce

Place chili, garlic, and ginger in the blender jar. Select Chop, then pulse 3–4 times to roughly chop. Add remaining ingredients. Select Liquefy and blend for 20–30 seconds until smooth and thick.

Serve immediately; can be stored in refrig- erator for a week.

Nutritional information per serving (1⁄8 cup):

Calories 152 (65% from fat) • carb. 9g • pro. 5g • fat 12g sat. fat 2g • chol. 0mg • sod. 252mg • calc. 71mg • fiber 2g

CREAMY CAESAR SALAD

DRESSING

Traditional Caesar salads are made with crisp romaine lettuce, croutons, freshly grated Parmesan and a richly flavored dressing with garlic, anchovies and raw eggs. Our updated version uses a pasteur- ized liquid egg substitute and adds the flavor of balsamic vinegar for a little twist.

Makes about 11⁄4 cups

1ounce Parmesan cheese, cut in 1⁄2-inch cubes

1–2 cloves garlic, peeled

2tablespoons pasteurized liquid egg substitute or lowfat mayonnaise

1tablespoon white balsamic vinegar

1tablespoon red wine vinegar

1tablespoon fresh lemon juice

2teaspoons Dijon-style mustard

1teaspoon Worcestershire Sauce

1anchovy 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. Select Purée. Pulse to chop, 10–12 times. Add garlic to blender jar; pulse to chop, 5–10 times. Add the next 9 ingredi- ents and blend for 10 seconds until smooth. Combine the two oils in a measur- ing cup with pour spout. Remove the meas- ured pour lid. With the blender running, slowly add the oils in a slow steady stream through the lid while holding the measured pour lid over loosely over the cover to pre- vent spatter. Blend until smooth and creamy, about 45–50 seconds. Allow dress- ing to sit for 15–20 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 Purée for 5 seconds.

Nutritional information per serving (one tablespoon):

Calories 72 (93% from fat) • carb. 0g • pro. 1g fat 8g • sat. fat 1g • chol. 3mg • sod. 100mg calc. 18mg • fiber 0g

BASIC VINAIGRETTE

This basic vinaigrette is perfect for a crisp green salad. You may add herbs or use fla- vored vinegars.

Makes about 11⁄2 cups, can be doubled or tripled

1clove garlic, peeled

2tablespoons Dijon-style mustard

1⁄2 cup wine vinegar

1 teaspoon kosher salt

1⁄2 teaspoon freshly ground pepper

2⁄3 cup extra virgin olive oil

2⁄3 cup vegetable oil

Place the garlic in the blender jar and cover jar. Select Mix. Use the pulse to chop the garlic, 5 times. Add the mustard, vinegar, salt and pepper. Turn the blender on and blend for 10–15 seconds. With the blender running, add the oils in a slow, steady stream, taking about 20 seconds, then blend for 20 seconds longer until complete- ly emulsified.

You may change the Basic Vinaigrette by using vinegar, mustard or oil with different flavors. Try using fresh lemon juice and a lit- tle 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

ASIAN MANGO MARINADE

This marinade complements both seafood and chicken. It also can double as a sauce**.

Makes 21⁄2 cups

1 small clove garlic

1small shallot, about 3⁄4 ounce, quartered

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