Raspberry Vinaigrette; Creamy Bleu Cheese Dressing - Cuisinart PowerBlend 500 Instruction Booklet

Raspberry Vinaigrette

Try this pink dressing on a salad of baby spinach . Sprinkle with
some crumbled chèvre and dried cranberries to finish .
Makes about 3 cups
zest of ½ lemon (color only – no bitter white pith)
1 clove garlic, peeled
1 small shallot, peeled, quartered
1½ teaspoons kosher salt
1 teaspoon thyme
½ teaspoon freshly ground pepper
²⁄ ³ cup raspberry vinegar
¼ cup fresh lemon juice
½ cup fresh or frozen thawed raspberries
2 tablespoons honey
1 teaspoon xanthan* (optional – but helps keep
vinaigrette from separating)
1 cup walnut oil
¾ cup canola oil
Place the zest, garlic, shallot, salt, thyme, and pepper in the
blender jar . Pulse using Chop, 5 to 10 times to begin chopping
garlic, shallot and zest . Add remaining ingredients in order
listed . Cover and blend on Liquefy until completely emulsified
and homogenous, about 20 to 30 seconds . Transfer to a
resealable storage container . Let stand 30 minutes before
using to allow flavors to develop and blend . If not using
immediately, refrigerate . Remove from refrigerator 30 minutes
before using .
*Can be found in most well-stocked natural foods or health
food stores . Xanthan gum is a naturally derived stabilizer that
is produced from the fermentation of corn syrup . Often used in
baking breads, xanthan gum will help stabilize marinades,
vinaigrettes and salad dressings and prevent them from
separating . It is an optional ingredient .
Nutritional information per serving (one tablespoon):
Calories 75 (93% from fat) • carb. 1g • pro. 0g • fat 8g • sat. fat 1g
• chol. 0mg • sod. 42mg • calc. 2mg • fiber 0g

Creamy Bleu Cheese Dressing

Thick and creamy, this dressing is wonderful served over a wedge
of chilled iceberg lettuce, and is thick enough that it can be used
as a dip for crudités .
Makes 3½ cups
¼ ounce shallot (about ½ shallot),
cut into ¼-inch pieces
½ cup buttermilk
1 cup sour cream
1 cup mayonnaise
1 tablespoon lemon juice
6 ounces crumbled bleu cheese
½ teaspoon kosher salt
freshly ground pepper
Place shallot pieces in blender jar . Pulse on chop 4 to 5 times .
Add remaining ingredients to the blender jar . Cover and blend
on Purée until smooth and homogenous, about 15 to 20
seconds . Serve immediately or store in refrigerate for up to
one week . If desired, reserve half the crumbled blue cheese
and stir in for texture .
Nutritional information per serving (2 tablespoons):
Calories 99 (90% from fat) • carb. 1g • pro. 2g • fat 10g • sat. fat 3g
• chol. 12mg • sod. 160mg • calc. 47mg • fiber 0g
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