Waring PRO WPB User Manual
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12 13VINAIGRETTEBalsamic Vinaigrette – 20 servings1 tablespoon Dijon mustard3 tablespoons balsamic vinegar2 garlic cloves½ teaspoon salt1 cup olive oilpepper to tasteBlend first 4 ingredients on HI for a few seconds. Then, with blenderrunning, remove small lid insert and pour in oil VERY SLOWLY. It willtake a while, but the results are worth it! Season with pepper.Nutritional information per serving:Calories 97 (98% from fat) • carb. 0g • pro. 0g • fat 11g • chol. 0mgsod. 77mg • calc. 1mg • fiber 0gTangy Blue Cheese Dressing – Makes 1¾ cups1 garlic clove, peeled1 shallot, peeled and cut into ½ inch-pieces2 tablespoons fresh Italian parsley leaves1 cup lowfat mayonnaise½ cup buttermilk or fat-free plain yogurt¼ cup crumbled blue cheese½ teaspoon kosher salt¼ teaspoon ground white pepperdash Tabasco ® or other hot sauce to tastePlace garlic, shallot and parsley in blender container. Blend on HI for10 seconds. Scrape blender jar and add remaining ingredients. Blendon HI for 30–40 seconds until smooth and creamy. Let stand for 30minutes before serving, to allow flavors to develop.Nutritional information per tablespoon:Calories 31 (84% from fat) • carb. 1g • pro. 0g • fat 3g • chol. 4mgsod. 112mg • calc. 13mg • fiber 0gSOUPSGazpacho – 8 servings1 can (12 ounces) spicy vegetable juice4–5 fresh plum tomatoes, quartered1 can (14 ounces) crushed tomatoes withroasted garlic (if available)2 garlic cloves1 medium onion, chopped1 celery stalk with leaves, cut into 1-inch chunks1 teaspoon Worcestershire sauce1 teaspoon balsamic vinegar½ teaspoon lemon juicered pepper flakes to tastesalt to tastepepper to taste5–6 drops Tabasco ®Place all ingredients in blender and run for 2–3 minutes on HI. If theblender is too full, you may want to make this recipe in 2 batches.Nutritional information per serving:Calories 22 (7% from fat) • carb. 5g • pro. 1g • fat 0g • chol. 0mgsod. 166mg • calc. 13mg • fiber 1gCream of Carrot Soup – 8 servings½ cup cooked white rice4 carrots, peeled and sliced1 medium onion, sliced1 celery stalk, cut into 1-inch chunks1½ cups chicken stock1 teaspoon salt¾ cup light creamcayenne pepper to tastesour cream and diced roasted red peppers (garnish)In a small stockpot, bring vegetables and one cup of chicken stock toa simmer, and cook for 20–25 minutes. Let cool for 15–20 minutes.Pour soup into blender with remaining stock, rice, salt and cayenne.Blend on LO for 1–2 minutes, until smooth. Add cream and chill inrefrigerator to serve cold, or reheat to just below a simmer to servehot. Garnish with diced peppers and a dollop of sour cream.Nutritional information per serving:Calories 88 (45% from fat) • carb. 10g • pro. 2g • fat 4g • chol. 15mgsod. 143mg • calc. 37mg • fiber 1g |
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