KitchenAid KHB300ER Use & Care Guide - Page 22

Creamy Caesar Salad Dressing 1 large clove garlic, peeled and halved 1⁄4 cup fresh lemon juice 1 pasteurized egg 1 teaspoon sugar 1⁄2 teaspoon salt 1⁄2 teaspoon Worcestershire sauce 1⁄4 teaspoon coarsely ground black pepper 1 inch anchovy paste or 1⁄2 fillet anchovy, if desired 11⁄4 cups extra virgin olive or vegetable oil 1⁄2 cup shredded Parmesan cheese 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 1⁄3 cup white wine vinegar 2 tablespoons coarsely torn fresh basil leaves 1 teaspoon fresh oregano leaves 1⁄2 teaspoon fresh rosemary leaves 1⁄2 teaspoon sugar 1⁄4 teaspoon salt 1⁄8 teaspoon black pepper 1 small clove garlic, peeled 1 cup extra virgin olive or vegetable oil 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. 20