Basic Vinaigrette
The perfect topping for a crisp green salad, this can be varied by changing the flavor of the oil or vinegar, or by adding herbs.
Makes about 2 cups
1clove garlic, peeled and finely minced
2 tablespoons
1⁄2 cup wine vinegar or lemon juice
1⁄2 teaspoon kosher salt
1⁄4 teaspoon freshly ground pepper
1cup vegetable oil
1⁄2 cup extra virgin olive oil
Place the garlic, mustard, vinegar, salt, and pepper in a medium bowl. Mix on Speed 3 until well blended, 30 seconds. With the mixer running, add the oils in a slow steady stream, about 11⁄2 minutes; continue to mix until totally blended.
(If vinaigrette is made ahead and separation occurs, remix on Speed 3/ medium until blended.)
Nutritional information per serving (1 tablespoon):
Calories 92 (98% from fat) • carb. 1g
•pro. 0g • fat 10g • sat. fat 1g • chol. 0mg
•sod. 54mg • calc. 1mg • fiber 0g
Creamy Blue Cheese Dressing
This version is much lower in fat than
traditional blue cheese dressings.
Try it as a dip for celery the next time
you serve Buffalo Wings.
Makes about 2 cups dressing
1clove garlic, peeled and chopped
1⁄2 ounce shallot, peeled and chopped
1⁄2 cup lowfat buttermilk
1cup nonfat yogurt
1⁄3 cup lowfat mayonnaise
3⁄4 teaspoon dry mustard
1⁄2 teaspoon Worcestershire sauce
1⁄4 teaspoon white pepper
3ounces crumbled blue cheese
dash Tabasco® or other hot sauce — to taste
Place the garlic, shallot, buttermilk, yogurt, mayonnaise, dry mustard, Worcestershire, and pepper in a medium bowl. Mix using Speed 2 until smooth and creamy, 30
to 40 seconds. Add the crumbled blue cheese and Tabasco®. Mix using Speed 2 for 20 to 30 seconds longer. Let stand for 30 minutes before serving to allow flavors to develop. Cover and refrigerate all unused portions. Keeps 1 week.
Nutritional information per serving (4 teaspoons):
Calories 27 (54% from fat) • carb. 1g
•pro. 1g • fat 1g • sat. fat 0g • chol. 2mg
•sod. 47mg • calc. 29mg • fiber 0g
Garlic & Chive Mashed Potatoes
Old-fashioned comfort food at its best.
For basic mashed potatoes, omit
the garlic and chives.
Makes 7 cups (12 servings)
3pounds russet or Yukon Gold potatoes
2teaspoons kosher salt, divided
1 teaspoon white wine vinegar
3⁄4 cup whole milk
1⁄2 cup
3 tablespoons unsalted butter
1⁄2 cup (1⁄4 ounce) chopped fresh chives
1⁄4 teaspoon freshly ground white or black pepper
Peel the potatoes and cut into
1 teaspoon kosher salt, and wine vinegar in a 33⁄4 quart saucepan* and cover with cold water by 1 inch. Cover loosely and bring to the boil over high heat, then reduce heat to medium high and boil gently until potatoes are tender but not falling apart, about 18 to 22 minutes. While potatoes are cooking, combine milk,
Drain the cooked potatoes and garlic, return to the saucepan, and place over low heat for 1 minute. Remove from the heat, and use Speed 2 to mash
12