Monday, May 24, 2004

Dressings Anyone?
By request I've written down a few recipes, i hope you enjoy..before you know it you be a me the blender is a great will see..don;t be scared to let your imagination go wild!!

Raspberry Vinaigrette

Serving Size : 10 American
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup Vegetable Oil
3 tablespoons Raspberry Vinegar (Reese's)
3 tablespoons Granulated Sugar (3 Equal Pkgs)
1 1/2 Tbsp Fresh parsley -- Finely Minced
1 teaspoon (Heaping) Minced Shallots
1/4 teaspoon Salt
1/8 teaspoon Dry Mustard
Fresh Ground Pepper To Taste

Combine all ingredients in order listed in shaker jar. Cover and shake to
combine well. Or place ingredients in 2-cup glass measure and whisk to
combine. Refrigerate until ready to use. (Shake or whisk to combine before
using.) Makes about 1 cup


Juice of 1 orange
(preferably a large Spanish
Navel orange)
2 tb Lemon juice
2 tb Balsamic or white wine
1 Clove garlic, crushed
pn Salt
1/4 ts Dry mustard powder
Freshly-ground black pepper
1 ts Brown sugar.

Put everything in a screw-top jar and shake
thoroughly. Will keep for a couple of days in the

Diablo Yogurt Salad Dressing

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup plain lowfat yogurt -- (four-ounces)
1 1/2 teaspoons prepared mustard -- see variation
1 teaspoon lemon juice
1/2 teaspoon minced garlic
salt and pepper -- to taste

Gently mix the ingredients and store in refrigerator, covered, for about 3
days. Makes 1/2 cup or 8 tablespoons. Good with potato, rice, kashi, and
bulgur-romaine salads.

Yield: 1 batch

1 Garlic clove; minced
1 Shallot or scallion
-- cut into thirds
6 Greek olives; pitted
1 ts Dijon mustard
1 tb Balsamic vinegar
1/4 ts Grated lemon zest
1 tb Fresh lemon juice
1 sm Tomato; quartered
1/4 ts Freshly ground pepper
3 tb Chopped fresh basil
1/4 c Olive oil
Salt and pepper; to taste

In a blender or food processor, blend all ingredients
except olive oil. Add olive oil gradually, processing
until combined. Add salt and pepper to taste.

Yield: Makes 2/3 cup.

I hope these are helpful..tomarrow we will be wrapping up salad mania...questions always welcome.

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