KitchenAid KHB100 Instructions And Recipes Manual page 22

Creamy Caesar Salad Dressing
1 large clove garlic,
peeled and halved
1 ⁄ cup fresh lemon
4
juice
1 pasteurized egg
1 teaspoon sugar
1 ⁄ teaspoon salt
2
1 ⁄ teaspoon
2
Worcestershire sauce
1 ⁄ teaspoon coarsely
4
ground black pepper
1 inch anchovy paste
or 1 ⁄ fillet anchovy,
2
if desired
1 1 ⁄ cups extra virgin
4
olive or vegetable oil
1 ⁄ cup shredded
2
Parmesan cheese
1 ⁄ cup white wine
3
vinegar
2 tablespoons coarsely
torn fresh basil
leaves
1 teaspoon fresh
oregano leaves
⁄ teaspoon fresh
1
2
rosemary leaves
1 ⁄ teaspoon sugar
2
1 ⁄ teaspoon salt
4
1 ⁄ teaspoon black
8
pepper
1 small clove garlic,
peeled
1 cup extra virgin olive
or vegetable oil
In blending beaker, place all ingredients except oil
and cheese. Insert blending attachment into motor
body. Blend at Speed 2 for 10 to 15 seconds, or
until garlic is finely chopped. Gradually add oil and
cheese while blending at Speed 1 for 20 to 25
seconds, or until blended and creamy. Serve tossed
with romaine lettuce, if desired.
Yield: 12 servings (2 tablespoons per serving).
Per Serving: About 230 cal, 2 g pro, 1 g carb,
25 g total fat, 4 g sat fat, 20 mg chol, 210 mg sod.
Fresh Herb Vinaigrette
In blending beaker, place all ingredients except oil.
Insert blending attachment into motor body. Blend
at Speed 7 for 10 to 15 seconds, or until herbs and
garlic are finely chopped. Gradually add oil while
blending at Speed 1 for 10 to 15 seconds, or until
well mixed. Serve with mixed greens.
Yield: 10 servings (2 tablespoons per serving).
Per Serving: About 200 cal, 0 g pro, 0 g carb,
22 g total fat, 3 g sat fat, 0 mg chol, 60 mg sod.
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