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Recipes
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Creamy Caesar Dressing
Ingredients:
3 anchovies
1 clove garlic
2 tablespoons (30 ml) lemon juice
1 teaspoon (5 ml) Dijon mustard
1 teaspoon (5 ml) Worcestershire sauce
1/2 teaspoon (2.5 ml) cracked black pepper
1/2 cup (118 ml) mayonnaise
1/2 cup (118 ml) grated Parmesan cheese
1/3 cup (79 ml) olive oil
Directions:
1. Place anchovies, garlic, lemon juice, mustard, Worcestershire
sauce and black pepper in blender.
2. Blend until mixture is creamy.
3. Add mayonnaise, Parmesan cheese and oil to blender. Blend until
smooth.
4. Refrigerate.
Makes: 1 1/4 cups
Test Kitchen Tip: For thinner dressing, add water, 1 tablespoon
(15 ml) at a time, until desired consistency is reached.
14
Triple Berry Smoothie
Ingredients:
1 cup (237 ml) cranberry-raspberry juice
8 ounces (227 g) fresh strawberries, hulled and quartered
(1 1/2 cups [355 ml])
6 ounces (170 g) fresh raspberries (1 1/4 cups [296 ml])
4 ounces (113 g) fresh blueberries (3/4 cup [177 ml])
1 medium ripe banana, cut into large chunks
1 cup (237 ml) vanilla yogurt
12 ice cubes
Directions:
1. Place ingredients in blender jar in order listed.
2. Cover and blend on SMOOTHIE setting or pulse a few times; then
blend on HIGH for 30 to 45 seconds.
Serves: 3 to 4
Test Kitchen Tip: Try different combinations of fresh berries and juice
to make new flavors of smoothies.
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