Herbed Balsamic Dressing; Honey Mustard Vinaigrette - Cuisinart Hurricane CBT-1500C Instruction And Recipe Booklet

simmer. Allow to simmer for 20 to 30 minutes. Remove pan
from heat and allow to rest for 5 minutes.
3. Transfer the hot mixture to the blender jar. Secure lid and select
Low to blend until smooth, about 1 minute. Add the heavy
cream, zest and remaining salt and pepper. Select Low to fully
mix, an additional 30 seconds.
4. When soup has finished blending, carefully remove lid—soup
will be hot. Taste and adjust seasoning as desired.
Nutritional information per serving [about 1 cup (250 ml)]:
Calories 195 (67% from fat) • carb. 11g • pro. 4g • fat 15g • sat. fat 8g
• chol. 40mg • sod. 439mg • calc. 16mg • fiber 2g

Herbed Balsamic Dressing

If you'd like to use fresh herbs, double the amount of each of the
dried ingredients.
Makes about 2 cups (500 ml)
2 garlic cloves, peeled
2 tablespoons (30 ml) dried basil
1 teaspoon (5 ml) dried oregano
1 teaspoon (5 ml) kosher salt
1 teaspoon (5 ml) freshly ground black pepper
2 teaspoons (10 ml) Dijon-style mustard
¾ cup (175 ml) balsamic vinegar
1 ¹ ∕ ³
cups (325 ml) extra virgin olive oil
1. Put all ingredients, in the order listed, into the blender jar.
Secure lid.
2. Select High and blend until fully mixed and emulsified,
about 30 to 40 seconds.
3. Taste and adjust seasoning as desired. If not using right away,
store in the refrigerator in an airtight container for up to 1
week.
Nutritional information per serving [2 tablespoons (30 ml)]:
Calories 171 (95% from fat) • carb. 2g • pro. 0g • fat 19g • sat. fat 3g
• chol. 0mg • sod. 149mg • calc. 13mg • fiber 0g

Honey Mustard Vinaigrette

You might crave chicken tenders after tasting this dressing—
it's loaded with flavours reminiscent of the classic childhood
combo.
Makes about 2 cups (500 ml)
1 small lemon
1 small shallot [about 2 ounces (57 g)], peeled and halved
3 tablespoons (45 ml) honey
1 tablespoon (15 ml) Dijon-style mustard
¼ cup (60 ml) white wine vinegar
1 teaspoon (5 ml) kosher salt
½ teaspoon (2.5 ml) freshly ground black pepper
1 cup (250 ml) extra virgin olive oil
1. With a vegetable peeler, remove the zest of the lemon, being
very careful not to include any of the bitter white pith. Put
lemon peel into the blender jar.
2. Juice the peeled lemon. Add juice to the blender along with the
remaining ingredients, in the order listed. Secure lid.
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