Specifications

16
Place ingredients in blender jar in order
listed. Place cover with blending stick on
the blender jar. Press On. Turn blender on
high and process for 30 to 40 seconds until
smooth. Press Off once it is smooth, if not
dispensing immediately.
To dispense dressing: With blender on low,
place a serving bowl or pitcher under the
dispenser tap. Pull down the dispenser tap
and stir contents with the blending stick as
dressing is dispensing.
Nutritional information per
1
⁄
4
-cup serving:
Calories 179 (68% from fat) • carb. 2g • pro. 12g
• fat 14g • sat. fat 9g • chol. 36mg • sod. 277mg
• calc. 235mg • fiber 0g
Creamy Dill Dressing
Makes about 3 cups
1 cup buttermilk
¾ cup sour cream
½ cup light mayonnaise
2
⁄
3
cup fresh dill, packed
1 tablespoon + 1 teaspoon fresh lemon
juice
1 tablespoon chopped shallot
¾ teaspoon kosher salt
freshly ground pepper
Attach the dispenser tap to the blender
collar.
Place ingredients in blender jar in order
listed. Place cover with blending stick on
the blender jar. Press On. Turn blender on
high and process for 20 to 30 seconds until
smooth. Press Off once it is smooth, if not
dispensing immediately.
To dispense dressing: With blender on low,
place a serving bowl or pitcher under the
dispenser tap. Pull down the dispenser tap
and stir contents with the blending stick as
dressing is dispensing.
Serve dressing immediately or keep in
refrigerator for up to 5 days.
Nutritional information per 1-ounce serving:
Calories 36 (79% from fat) • carb. 1g • pro. 1g
• fat 3g • sat. fat 1g • chol. 5mg • sod. 93mg
• calc. 21mg • fiber 1g
Basic Vinaigrette
This basic vinaigrette is perfect for a
crisp green salad. You may add herbs or
use flavored vinegars.
Makes about 1
1
⁄
2
cups, and can be doubled or
tripled
1 garlic clove, peeled
2 tablespoons Dijon-style mustard
½ cup wine vinegar
1 teaspoon kosher salt
½ teaspoon freshly ground pepper
2
⁄
3
cup extra virgin olive oil
2
⁄
3
cup vegetable oil
Attach the dispenser tap to the blender
collar.
Place the garlic in the blender jar and cover
jar. Place cover with blending stick on the
blender jar. Press On and pulse. Pulse 5
times on high to chop the garlic. Add the
mustard, vinegar, salt and pepper. Turn the
blender on high and blend for 10 to 15
seconds. With the blender running, add the
oils in a slow, steady stream, taking about
20 seconds, then blend for 20 seconds
longer until completely emulsified.
Press Off once it is emulsified, if not
dispensing immediately.
To dispense dressing: With blender on low,
place a serving bowl or pitcher under the
dispenser tap. Pull down the dispenser tap
and stir contents with the blending stick as
dressing is dispensing.
You may change the basic vinaigrette by
using different flavors of the vinegar,
mustard or oil. Try using fresh lemon juice
and a little honey for a honey-mustard
vinaigrette. Add fresh herbs, sun-dried
tomatoes, or pesto for other flavor changes.
Nutritional information per tablespoon:
Calories 109 (97% from fat) • carb. 1g • pro. 0g
• fat 12g • sat. fat 2g • chol. 0mg • sod. 86mg
• calc. 1mg • fiber 0g
SOUPS
Avocado and Cucumber
Soup
The perfect soup for a hot summer day.
If you have extra-large avocados reduce the
number of avocados to 2. This soup can also
double as a delicious sauce.
Makes 5¾ cups
3 avocados
1½ cups cucumber, peeled, seeded,
and diced
6 tablespoons fresh lemon
juice (about 2 lemons)
½ cup lowfat plain yogurt
6 ice cubes
1 cup water