Cuisinart LPP manual Vinaigrette, Coleslaw, Asian Carrot Salad, Creamy Ricotta Herb Dressing/Dip

Gently spoon some of the cheese mixture over the bottom of the bowl, pressing down gently. Spoon in the remaining cheese mixture and smooth over the top. Cover with plastic wrap and refrigerate until ready to use.

To unmold: remove plastic wrap. Arrange fresh herbs or other greens over the exposed “top” of the molded cheese, so that some will come out from the edges. Place a flat plate or server over the bowl and invert so that the “top” becomes the “bottom”. Carefully lift up the bowl and gently remove the plastic wrap. Serve with crackers, pita wedges, bagel chips or baguette slices.

Nutritional information per serving (2 tablespoons):

Calories 104 (73% from fat) • carb. 2g • pro. 5g • fat 9g • sat. fat 5g • chol. 16mg

• sod. 165mg • calc. 87mg • fiber 0g

Vinaigrette

Makes 1-1/2 cups

This basic vinaigrette can be easily changed by using a flavored vinegar or oil, or by

adding fresh or dried herbs. Add a touch of sugar for a little sweetness.

1	small garlic clove, peeled	1/2	teaspoon kosher salt
1/3	cup wine vinegar	1/8	teaspoon freshly ground black pepper
1	tablespoon fresh lemon juice	1	cup vegetable oil
1	tablespoon Dijon mustard		(may use half olive oil)

Insert metal blade and turn on machine. Drop garlic through feed tube and process until minced about 5 seconds. Add vinegar, mustard, salt and pepper to work bowl. While machine is running, pour oil through feed tube in thin stream and process until completely mixed and emulsified, about 5 to 10 seconds.

Nutritional information per serving (1 tablespoon):

Calories 81 (98% from fat) • carb. 0g • pro. 0g • fat 9g • sat. fat 1g • chol. 0mg

Transfer to a resealable container, cover and let stand for at least 30 minutes before using to allow flavors to blend and develop. Refrigerate unused portions. Will keep about 5 days refrigerated.

Nutritional information per serving (2 tablespoons):

Calories 33 (33% from fat) • carb. 3g • pro. 3g • fat 1g • sat. fat 1g • chol. 86mg

• sod. 86mg • calc. 71mg • fiber 0g

Coleslaw

Shred cabbage in just seconds using your Pro Plus™ .

Makes about 6 cups

1	small head green cabbage (1-1/2	1/2	cup reduced fat mayonnaise
	pounds), cut to fit feed tube	2	tablespoons vinegar
1	medium carrot (3 ounces), trimmed,
			kosher salt and freshly ground black
	peeled, and cut to fit feed tube
			pepper to taste

Assemble processor with chute attachment, ejector disc and slicing disc. Slice cabbage through chute into large bowl. Insert shredding disc, and shred carrots through chute into bowl. Toss cab- bage and carrots with remaining ingredients.

Nutritional information per serving (3/4 cup):

Calories 73 (55% from fat) • carb. 7g • pro. 1g • fat 4g • sat. fat 1g • chol. 1mg

• sod. 109mg • calc. 45mg • fiber 2g

Asian Carrot Salad

This salad goes nicely with grilled seafood or chicken.

Makes 4 – 6 servings

• sod. 43mg • calc. 1mg • fiber 0g

Creamy Ricotta Herb Dressing/Dip

This is a good light dressing for potato salad or other fresh vegetable salads. It also

makes a nice dip for fresh crudités.

Makes about 1-1/2 cups

2	shallots, peeled and halved	3/4	cup part skim ricotta cheese
1	clove garlic, peeled (optional)	3/4	cup buttermilk or fat free plain yogurt

1pound carrots, trimmed & peeled, cut to fit feed tube horizontally

1small red onion (2-3 ounces), peeled, halved vertically

1small red bell pepper, stemmed, cored, seeded, cut to fit feed tube

1/4 cup roasted unsalted peanuts

1 small clove garlic, peeled

2slices fresh ginger root, each about the size of a quarter

1tablespoon fresh cilantro leaves 1/4 teaspoon pepper flakes

2tablespoons rice vinegar

1teaspoon low-sodium soy sauce

2tablespoons vegetable oil

1 tablespoon Asian (toasted) sesame oil

1/4	cup fresh flat-leaf parsley	1/2	teaspoon dry mustard
1	tablespoon fresh tarragon leaves	1/2	teaspoon each kosher salt and freshly
1	teaspoon fresh thyme leaves		ground pepper
2-3	fresh basil leaves

Insert metal blade. With machine running, drop shallots and garlic (if using) through feed tube and process to chop, 5 seconds. Scrape work bowl. Add fresh herbs; pulse to chop, 5 times. Add ricotta, yogurt, dry mustard, salt, pepper. Process until creamy and smooth, about 20 seconds.

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Assemble processor with chute attachment, ejector disc and slicing shredding disc. Shred carrots. Insert slicing disc, slice onion and red pepper. Toss vegetables to combine; reserve.

Switch to clear work bowl. Insert metal blade. Place peanuts in work bowl. Pulse to chop, 5 times; remove and reserve. With machine running, drop garlic and ginger through feed tube, process 5 seconds to chop. Add cilantro and pepper flakes to work bowl, pulse to chop, 5 times; scrape

work bowl. Add vinegar and soy sauce to work bowl. Process to blend, 5 seconds. With machine running, add oils in a steady stream; process until dressing is emulsified, 5 to 10 seconds. Add dressing to carrot mixture and toss to combine. Let salad stand 15 to 20 minutes before serving to

allow flavors to blend. 18