Booklet_TBL634_EN.qxd:Salton Booklet 3/23/11 2:47 PM Page 6
RECIPES
Raspberry Salad Dressing
1/2 cup (125g) | fresh or frozen raspberries, thawed |
2 tbsp. (30 ml) | vegetable oil |
2 tbsp. (30 ml) | Balsamic vinegar |
1 tsp. (5 ml) | chopped mint |
2 tsp. (10 ml) | sugar (add up to 1 tbsp. (15 ml) depending on |
| sweetness of raspberries) |
Place raspberries into Blender Jar. Blend on low speed until smooth. If desired, push through a sieve to remove seeds. Return raspberry puree to Blender Jar and add oil, vinegar, mint and sugar. Pulse until combined.
Avocado Salad Dressing
1 tbsp. (15 ml) | lemon juice |
3 tbsp. (45 ml) | plain yogurt |
1/2 cup (125 ml) | sour cream |
1 tsp. (5 ml) | honey |
1/2 tsp. (5 ml) | crushed garlic |
1 | avocado, peeled, stoned and chopped |
Add all ingredients to the Blender Jar. Blend on high speed until smooth.
Crepes with Strawberry Sauce
milk | |
1 cup (250 ml) | all purpose flour |
2 | eggs |
1 tbsp. (15 ml) | melted butter or margarine |
Place milk, flour eggs and butter in the Blender Jar. Blend on high speed until smooth. Pour 1/4 cup (60 ml) batter into a
Strawberry Sauce |
|
1/2 lb. (225 g) | strawberries, fresh or frozen |
1/4 cup (60 ml) | icing sugar |
2 tbsp. (30 ml) | Grand Marnier |
2 tbsp. (30 ml) | water |
Place strawberries, icing sugar, Grand Marnier and water into the Blender Jar. Blend until smooth on high speed. Pour over crepes. If desired, top with 6 a few sliced strawberries, a dollop of whipped cream and sprinkle with
icing sugar.