Insert the blender into the saucepan, making sure the protective guard is
submerged. Blend, using an up-and-down motion until ingredients are
well combined, about 50–60 seconds.
Nutritional information per 1/4 cup serving:
Calories 60 (25% from fat) • carb. 9g • pro. 2g • fat 2g
• sat. fat 0g • chol. 0mg • sod. 351mg • calc. 29mg• fibre 3g
BASIC VINAIGRETTE
Use this basic vinaigrette as a guide and change your vinegar/oil
flavours to come up with appropriate combinations to create exciting
salads. You may add other flavours such as crushed or roasted garlic,
chopped shallots, fresh or dried herbs, sun-dried tomatoes, honey,
lemon juice, or flavoured vinegars.
Makes 1 cup
1⁄4cupwine vinegar
1 tablespoon Dijon mustard
3⁄4cupsalad or olive oil
kosher salt and freshly ground pepper to taste
Place all ingredients in the mixing container. Process until combined,
about 10–15 seconds. Keep unused portions in an airtight container in the
refrigerator up to 2 weeks.
Nutritional analysis per tablespoon:
Calories 91(98% from fat) • carb. 0g • pro. 0g • fat 10g
• sat. fat 1g • chol. 0mg • sod. 23mg • calc. 0mg V fibre 0g
CREAMY PARMESAN & ROASTED GARLIC DRESSING
Similar to a Caesar dressing, but made with roasted garlic to
give the dressing a more mellow flavour.
Makes about 11⁄3cups
1 30g Parmigiano-Reggiano cheese, cut in 10mm cubes
4 cloves roasted garlic*
2 tablespoons fresh lemon juice
2 tablespoons red or white wine vinegar
2 tablespoons lowfat mayonnaise
1 tablespoon Dijon mustard
1 tablespoon anchovy paste
1 teaspoon Worcestershire sauce
1 teaspoon freshly ground pepper
1 cup extra virgin olive oil
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