KitchenAid 4KFP750 Dilled Sour Cream Cucumbers and Onions, White Balsamic Vinaigrette, Salads And

DRESSINGS

Dilled Sour Cream Cucumbers and Onions

SALADS AND

2medium cucumbers

1teaspoon (5 ml) salt 1⁄2 small onion

3⁄4 cup (175 ml) sour cream

1⁄4 cup (60 ml) mayonnaise

1⁄4 cup (60 ml) loosely packed fresh dill

1tablespoon (15 ml) white wine vinegar

2teaspoons (10 ml) sugar

1⁄4 -1⁄2teaspoon (1-2 ml) black pepper

Position 2 mm slicing disc in work bowl. Add cucumbers in batches. Process to slice. Remove to medium mixing bowl. Sprinkle with salt; toss to coat. Let stand 1⁄ 2 hour. Drain and spread on paper towels. Set aside.

Position 2 mm slicing disc in work bowl. Add onion. Process to slice. Remove to medium mixing bowl.

Exchange slicing disc for multipurpose blade in work bowl. Add remaining ingredients. Process until well blended, 5 to 10 seconds.

Add sour cream mixture and cucumbers to onions. Toss to coat. Cover and refrigerate at least 1 hour. Serve within 24 hours.

Yield: 6 servings (1⁄ 2 cup [120 ml] per serving).

Per Serving: About 150 cal, 1 g pro, 6 g carb, 13 g total fat, 4.5 g sat fat, 20 mg chol, 450 mg sod.

White Balsamic Vinaigrette

1tablespoon (15 ml) fresh basil leaves

1tablespoon (15 ml) fresh oregano leaves

1 clove garlic

3tablespoons (45 ml) white balsamic vinegar*

3tablespoons (45 ml) white wine vinegar*

1⁄2 teaspoon (2 ml) salt

1⁄4 teaspoon (1 ml) dry mustard

1⁄8 teaspoon (0.5 ml) ground red pepper

3⁄4 cup (175 ml) extra virgin olive oil

Position mini bowl and mini blade in work bowl. With processor running, add basil, oregano, and garlic through the feed tube. Process until chopped, 5 to 8 seconds. Scrape sides of bowl. With processor running, add balsamic vinegar, wine vinegar, salt, mustard, and red pepper. Process until mixed, about 5 seconds. With processor running, slowly drizzle oil through the feed tube. Process until smooth and thick. Serve with green salads.

Yield: 8 servings (2 tablespoons [30 ml] per serving).

*Three tablespoons (45 ml) each of dark balsamic vinegar and red wine vinegar may be substituted.

Per Serving: About 190 cal, 0 g pro, 1 g carb,

21 g total fat, 3 g sat fat, 0 mg chol, 150 mg sod.

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