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0g
fiber
•
36mg
calc.
1g
fat
sat.
•
1g
fat.
•
1g
pro.
tablespoon):
(one
serving
use.
to
ready
until
refrigerate
blend.
to
flavors
allow
to
minutes
Blend
jar.
blender
Scrape
order
in
ingredients
remaining
pulse
and
Cover
jar.
blender
yogurt
crushed
doubled)
be
Dressing
Yogurt
VINAIGRETTES,
•
65mg
sod.
•
5mg
chol.
•
•
1g
carb.
•
fat)
from
(81%
43
Calories
per
information
Nutritional
and
container
resealable
a
30
to
20
for
stand
dressing
Mix.
on
longer
seconds
Mix.
using
seconds
15
for
Blend
Add
garlic.
chop
to
Chop
the
in
basil
and
oregano,
garlic,
plain
free
fat
or
lowfat
cheese
feta
crumbled
ounces
honey
teaspoon
juice
lemon
fresh
tablespoon
oil
olive
virgin
extra
vinegar
wine
red
basil
teaspoon
oregano
teaspoon
and
peeled
garlic,
clove
(can
cups
1¼
Makes
&
Feta
Creamy
SAUCES
SAVORY
DRESSINGS,
SALAD
9
4g
fat
sat.
in
Serve
needed.
minutes.
8
to
6
stirring
Cook,
cornstarch
Stir
the
to
mixture
smooth,
and
the
to
liquid
with
jar
blender
liquids.
and
to
Transfer
Let
about
tender,
15
to
heat
Reduce
listed.
parsley.
reserved
Add
minutes.
on
times
5
Place
onion
Add
heat.
cup
¼
reserve.
until
Chop
on
4
1
1
cup
¼
¹⁄ ³
cup
½
1
1
pieces
dried
Soup
2g
fiber
•
56mg
calc.
•
510g
sod.
•
•
7g
fat
•
4g
pro.
•
7g
carb.
•
fat)
from
serving:
per
information
Nutritional
parsley.
remaining
the
with
as
seasonings
adjust
and
about
thickens,
soup
until
pepper.
and
salt
Add
soup.
half-and-half.
in
Stir
combine.
vegetable
puréed
Return
creamy
until
Purée
on
blend
remaining
the
return
liquid;
the
in
solids
the
Place
solids
the
reserving
strainer,
is
asparagus
until
covered,
heat.
medium-high
over
the
of
tablespoon
1
but
3
to
2
about
brown,
not
medium
over
saucepan
medium
and
Remove
times.
5
to
4
pulse
and
Cover
jar.
blender
pepper
salt
cornstarch
half-and-half
broth
or
or
chicken
low-sodium
1-inch
into
cut
trimmed,
asparagus,
leek
or
onion
butter
unsalted
and
washed
leaves,
parsley
servings
6-ounce
eight
Makes
Asparagus
of
19mg
chol.
•
(59%
98
Calories
garnished
bowls
warmed
Taste
boil.
let
not
Do
heat,
medium
over
often,
to
add
and
water,
into
to
stir
and
saucepan
seconds.
40
to
30
about
and
Cover
saucepan.
cooking
the
of
cup
1
minutes.
5
cool
to
Allow
a
through
soup
the
Pour
minutes.
12
to
10
partially
simmer,
and
low
boil
a
to
bring
and
Cover
all
and
stock,
asparagus,
but
soft
until
cook
and
in
butter
the
Melt
about
chopped,
coarsely
the
in
parsley
the
Place
white
teaspoon
½
kosher
teaspoon
1
water
cold
cups
1½
tablespoon
1
cup
1
stock
vegetable
free,
fat
cups
3
pound
1
²⁄ ³
chopped
cup
tablespoons
3
Italian
cup
¾
Cream
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