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 pasteurized liquid egg substitute and adds the

flavor of balsamic vinegar for a little twist.

Makes about 1¼ cups

1ounce Parmesan cheese, cut in ½-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

1 teaspoon Worcestershire Sauce

1 anchovy fillet (or 1–2 teaspoons anchovy paste)

½ teaspoon kosher salt

¼ 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 ingredients and blend for 10 seconds until smooth. Combine the two oils in a measuring cup with pour spout. Remove the measured 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 prevent spatter. Blend until smooth and creamy, about 45–50 seconds. Allow dressing 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 flavored vinegars.

Makes about 1½ cups, can be doubled or tripled

1clove garlic, peeled

2tablespoons Dijon-style mustard

½ cup wine vinegar

1 teaspoon kosher salt

½ 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 completely emulsified.

You may change the Basic Vinaigrette by using vinegar, mustard or oil with different flavors. Try using fresh lemon juice and a little 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 2½ cups

1small clove garlic

1small shallot, about ¾ ounce, quartered

1inch piece fresh ginger, peeled and roughly chopped

1small serrano chile pepper, quartered, seeds and stem removed

2ripe, medium mangos

1⁄3 cup + 1 tablespoon mirin

1tablespoon seasoned rice vinegar

1tablespoon lime juice

1teaspoon lime zest