Recipes for Salad Dressing

Here are two recipes for salad dressing that I use everyday. They are very low in salt and high in taste.

Creamy Parmesan & Roasted Garlic Dressing

This recipe is for the Cuisinart Smart Stick Hand Blender. As prepared on Feb 6 and Feb 26, 2012.

1 oz Parmigiano-Reggiano cheese 4 cloves Garlic clove, roasted 1/2 tsp Olive oil 2 Tbsp Lemon juice, freshly squeezed 2 Tbsp Red wine vinegar 4 Tbsp Egg Busters 1 Tbsp Dijon mustard 1 Tbsp Anchovy paste 1 tsp Worcestershire sauce 1 tsp Freshly ground pepper 1 cup Extra virgin olive oil 1/4 tsp Tabasco to taste

Salad Dressing 1 Insert the blade assembly in the prep bowl. 2 Place the cheese cubes in the prep bowl. 3 Pulse to chop, 10 times, then process to chop finely, about 15-20 seconds. 4 Add remaining ingredients to prep bowl. 5 Process for about 30-40 seconds, until creamy and totally emulsified. Nutritional Analysis per Tablespoon (from Cuisinart): Calories 53 (89% from fat) Carb. 1 g Pro. 1 g Fat 5 g Sat. Fat 1 g Chol. 4 mg Sod. 82 mg Calc. 18 mg Fiber 0 g To Roast Garlic: 1 Slice off 1/2 inch of top of whole garlic. 2 Drizzle 1 tbsp olive oil over the top of the sliced bulb making sure oil gets into the sliced cloves. 3 Wrap tightly in foil and bake at 375 degrees F for 20 to 30 minutes. 4 The roasted garlic should keep for a week in the fridge.

Servings: 15 Yield: 30 tbsp, 15 fl. oz.

Degree of Difficulty Degree of Difficulty: Easy

Oven Temperature: 375°F

Cooking Times Preparation Time: 1 hour Cooking Time: 40 minutes Inactive Time: Total Time: 1 hour

Nutrition Facts Serving size: 2 Tablespoons. Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet. Nutrition information calculated from recipe ingredients. Amount Per Serving Calories 144.14 Calories From Fat (93%) 134.66 % Daily Value Total Fat 15.24g 23% Saturated Fat 2.36g 12% Cholesterol 2.47mg <1% Sodium 88.14mg 4% Potassium 26.32mg <1% Total Carbohydrates 0.77g <1% Fiber 0.09g <1% Sugar 0.14g   Protein 1.52g 3%

Green Goddess Dressing

1 avocado avocado, preferably Hass, cut into 1/2-inch dice 1 1/2 cups low fat buttermilk 4 Tbsp Chives, snipped or Onion, minced 4 tsp tarragon vinegar 2 tsp anchovy paste

Puree avocado, buttermilk, herbs, vinegar, and anchovy in a blender until smooth.

Servings: 10 Yield: 2 1/2 cups

Degree of Difficulty Degree of Difficulty: Easy

Cooking Times Preparation Time: 30 minutes Cooking Time: Inactive Time: 12 hours Total Time: 12 hours

Nutrition Facts Serving size: 1/4 cup. Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet. Nutrition information calculated from recipe ingredients. Amount Per Serving Calories 40.15 Calories From Fat (53%) 21.23 % Daily Value Total Fat 2.53g 4% Saturated Fat 0.51g 3% Cholesterol 2.32mg <1% Sodium 76.41mg 3% Potassium 135.43mg 4% Total Carbohydrates 3.11g 1% Fiber 0.95g 4% Sugar 1.82g   Protein 1.81g 4%