Cuisinart CSB-79 manual Basic Vinaigrette

3ounces summer squash, cut into 1-inch pieces

1small carrot, peeled and cut into ½-inch pieces

¼ cup dry white wine

1sprig fresh thyme

¾ teaspoon salt

1can (28 ounces) diced tomatoes

Insert the blade assembly in the work bowl. Put the onion into the work bowl and pulse on High approximately 8 times to a rough chop.

Heat the olive oil in a 3-quart saucepan over medium heat. Add the chopped onion and the crushed garlic cloves to the pan and reduce heat to low. One at a time, place the remaining vegetables in the work bowl and chop with 8 even pulses and then add to the pan, stirring between each addition. After carrot is added, stir and allow vegetables to cook over low heat for about 15 minutes.

Add white wine and reduce wine to 1 tablespoon. Add thyme, salt, and tomatoes. Simmer for 25 minutes longer.

Insert the blender into the saucepan, making sure the protective guard is submerged. Blend on Low, using an up-and-down motion until ingredients are well combined, about 50 to 60 seconds.

Nutritional information per ¼-cup serving:

Calories 60 (25% from fat) • carb. 9g • pro. 2g • fat 2g • sat. fat 0g

• chol. 0mg • sod. 351mg • calc. 29mg • fiber 3g

Basic Vinaigrette

Use this basic recipe as a guide and change your vinegar/oil

flavors to come up with appropriate combinations to create exciting salads. You may add other flavors such as crushed or roasted garlic, chopped shallots, fresh or dried herbs, sun-dried tomatoes, honey, lemon juice, or flavored vinegars.

Makes 1 cup

¼cup wine vinegar

1tablespoon Dijon mustard

¾ cup salad or olive oil

kosher salt and freshly ground pepper to taste

Put all ingredients into the beaker. Process on Low until combined, about 10 to 15 seconds. Keep unused portions in an airtight container in the refrigerator up to 2 weeks.

Nutritional information per tablespoon:

Calories 91(98% from fat) • carb. 0g • pro. 0g • fat 10g • sat. fat 1g

• chol. 0mg • sod. 23mg • calc. 0mg • fiber 0g

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