Basic Vinaigrette; Fresh Herb And Yogurt Dressing; Hummus - Cuisinart Smart Stick PLUS CSB-78 Manual Del Usuario

evaporated. Add the chicken stock, bring to a boil and then reduce heat to allow mixture to
simmer for about 10 to 15 minutes. Add the remaining salt, honey and lime/lemon juice.
Using the Cuisinart ® Smart Stick PLUS
begins to thicken and is completely smooth. Be sure to keep the metal blade completely
submerged while blending.
Adjust seasoning to taste.
Nutritional information per serving (¼ cup):
Calories 100 (21% from fat) • carb. 17g • pro. 3g • fat 3g
sat. fat 0g • chol. 0mg • sod. 460mg • calc. 27mg • fiber 2g

Basic Vinaigrette

This recipe may be easily modified by changing
the oils and vinegars used.
Makes 1½ cups
1 garlic clove
2 teaspoons Dijon mustard
½ cup red wine vinegar
1 teaspoon fresh lemon juice
¾ teaspoon sea or kosher salt
½ teaspoon freshly ground black pepper
1¼ cups extra virgin olive oil
Insert the blade assembly in the prep bowl. Put the garlic into the prep bowl and process
for 10 to 15 seconds; scrape bowl. Add the mustard, vinegar, lemon juice, salt and pepper;
pulse 4 to 5 times, until combined. Add the oil and process until completely combined.
Adjust seasoning to taste.
This dressing is best made at least ½ hour ahead of serving. Vinaigrette will keep well if
covered in refrigerator for one week. Remove from refrigerator about 30 minutes before
serving; it may need to be reprocessed if separation has occurred.
Nutritional information per serving (1 tablespoon):
Calories 8 (82% from fat) • carb. 0g • pro. 0g • fat 1g
sat. fat 0g • chol. 0mg • sod. 98mg • calc. 0mg • fiber 0g

Fresh Herb and Yogurt Dressing

This tangy dressing is a lowfat version to other creamy dressings.
It also pairs well with crudités.
® Cordless Stick Blender, blend until mixture
Makes 2 ⁄ cup
3
1 garlic clove
1 tablespoon fresh dill
½ tablespoon fresh tarragon
½ tablespoon Dijon mustard
1 tablespoon white vinegar
¼ teaspoon sea or kosher salt
¼ teaspoon freshly ground black pepper
¾ teaspoon granulated sugar
1 tablespoon fresh lemon juice
½ cup nonfat Greek yogurt (or another strained yogurt)
Insert the blade assembly in the prep bowl. Put the garlic into the prep bowl and process
for 10 to 15 seconds; scrape bowl. Add the dill and tarragon; pulse 4 to 5 times until
roughly chopped. Add the remaining ingredients and process until completely combined.
Adjust seasoning to taste.
Nutritional information per serving (1 tablespoon):
Calories 15 (1% from fat) • carb. 3g • pro. 1g • fat 0g
• sat. fat 0g • chol. 0mg • sod. 130mg • calc. 32mg • fiber 0g
Makes 1 cup
1 garlic clove
1 cup chickpeas
3½ tablespoons tahini
2 tablespoons fresh lemon juice
½ teaspoon sea or kosher salt
¼ teaspoon freshly ground black pepper
3 tablespoons extra virgin olive oil
1 ⁄ cup water (plus more if needed)
3
Insert the blade assembly in the prep bowl. Add garlic to bowl and process for 10 to 15
seconds; scrape bowl. Add chickpeas, tahini, lemon juice, salt and pepper; pulse 6 to
8 times. Add the oil and process until almost completely combined. Add the water and
process until very smooth. If a thinner consistency is desired, add more water.
Adjust seasoning to taste.
Nutritional information per serving (2 tablespoons):
Calories 120 (63% from fat) • carb. 9g • pro. 3g • fat 9g
sat. fat 1g • chol. 0mg • sod. 230mg • calc. 39mg • fiber 2g
20

Hummus