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This marinade pairs well with poultry and pork.
4
GARLIC CLOVES
½
(125
CUP
ML
SYRUP
½
(125
CUP
ML
OLIVE OIL
½
(125
CUP
ML
VINEGAR
1
TABLESPOON
1
TEASPOON
2
TEASPOONS
MUSTARD POWDER
2
TEASPOONS
THYME
1
TEASPOON
POWDER
1
TEASPOON
SALT
A classic vinaigrette – toss with mixed greens or drizzle over grilled chicken.
¼
(50
CUP
ML
VINEGAR
1
TEASPOON
D
-
IJON
STYLE MUSTARD
¼
(50
CUP
ML
½
TEASPOON
BASIL
½
TEASPOON
THYME
½
TEASPOON
MARJORAM
½
TEASPOON
SALT
¼
TEASPOON
WHITE PEPPER
¾
(175
CUP
ML
OLIVE OIL
BASICS
7
SWEET AND SOUR MARINADE
)
DARK CORN
)
EXTRA VIRGIN
)
BALSAMIC
(15
)
ML
PLUS
(5
)
ML
PAPRIKA
(10
)
ML
DRY
(10
)
ML
DRIED
(5
)
ML
CHILI
(5
)
ML
KOSHER
HERBED VINAIGRETTE
)
RED WINE
(5
)
ML
)
FRESH PARSLEY
(2
)
ML
DRIED
(2
)
ML
DRIED
(2
)
ML
DRIED
(2
)
ML
KOSHER
(1
)
ML
GROUND
)
EXTRA VIRGIN
Makes 1 cup (250 ml)
Approximate preparation time: 5 minutes
Insert the small metal chopping blade into the small work bowl
of the Cuisinart
®
Food Processor. Add the garlic and process to
fi nely chop. Add the remaining ingredients. Process again until
well mixed, about 45 seconds.
Nutritional information per serving (1 tablespoon (15 ml) ):
Calories 97 (62% from fat)
|
sat. fat 1g
chol. 0mg
Makes 1 cup (250 ml)
Approximate preparation time: 5 minutes
Insert the small metal chopping blade into the small work bowl
of the Cuisinart
®
Food Processor. Add the vinegar, mustard,
parsley and remaining herbs and spices and process to
combine. With machine running, slowly pour the olive oil
through the feed tube until all ingredients are homogenous,
about 45 to 60 seconds.
TIP: Dressing can easily be increased – use either the
medium or large work bowl depending on the amount of
dressing desired.
Nutritional information per serving (1 tablespoon (15 ml) ):
Calories 91 (99% from fat)
|
sat. fat 2g
chol. 0mg
|
|
carb. 10g
pro. 0g
|
|
sod. 152mg
calc. 4mg
|
|
carb. 0g
pro. 0g
|
|
sod. 76mg
calc. 2mg
|
|
fat 7g
|
fi ber 0g
|
|
fat 11g
|
fi ber 0g
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