Creamy Caesar Salad Dressing

Recipes

1large clove garlic, peeled and halved

1/4 cup fresh lemon juice

1pasteurized egg

1teaspoon sugar 1/2 teaspoon salt

1/2 teaspoonWorcestershire sauce

1/4 teaspoon coarsely ground black pepper

1inch anchovy paste or 1/2 fillet anchovy, if desired

11/4 cups extra virgin olive or vegetable oil

1/2 cup shredded Parmesan cheese

In blending jar, place all ingredients except oil and cheese. Insert blending attachment into motor body. Blend at Speed 1 for 10 to 15 seconds,

or until garlic is finely chopped. Gradually add oil and cheese while blending at Speed 1 for 20 to 25 seconds, or until blended and creamy. Serve tossed with romaine lettuce, if desired.

Yield: 12 servings (2 tablespoons per serving).

Per Serving: About 230 cal, 2 g pro, 1 g carb,

25 g total fat, 4 g sat fat, 20 mg chol, 210 mg sod.

English

Fresh Herb Vinaigrette

1/3 cup white wine vinegar

2tablespoons coarsely torn fresh basil leaves

1teaspoon fresh oregano leaves 1/2 teaspoonleaves fresh rosemary

1/2 teaspoon sugar

1/4 teaspoon salt

1/8 teaspoon black pepper

1small clove garlic, peeled

1cup extra virgin olive or vegetable oil

In blending jar, place all ingredients except oil. Insert blending arm attachment into motor body. Blend at Speed 2 for 10 to 15 seconds, or until herbs and garlic are finely chopped. Gradually add oil while blending at Speed 1 for 10 to 15 seconds, or until well mixed. Serve with mixed greens.

Yield: 10 servings (2 tablespoons per serving).

Per Serving: About 200 cal, 0 g pro, 0 g carb,

22 g total fat, 3 g sat fat, 0 mg chol, 60 mg sod.

KHB2351, KHB1231 specifications

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