Use and Care Manual

Dressings/Syrups

T U R N U P T H E F U N R E C I P E S

Raspberry Vinaigrette

Makes 10-12 servings

Tip: This dressing is tasty served on top of a baby spinach and walnut salad.

Variations: Add thinly sliced steak or lamb to the salad with a bit of

blue cheese.

1 ½ cups fresh raspberries

2 shallots, peeled

1 cup olive oil

3 cup white balsamic vinegar

1 tsp. granulated sugar

1. Place all ingredients into the Torpedo™ and lock lid into place. Press PULSE

several times until mixture is nearly smooth.

2. Serve immediately or cover and chill for up to 2 days.

Creamy Blue Cheese Dressing

Makes 8-10 servings

Note: This dressing will keep for up to

5 days if covered and refrigerated.

Tip: Pour over wedges of iceberg lettuce

and crumble bacon on top or, serve with

vegetable crudités for dipping.

½ cup mayonnaise

½ cup sour cream

1 cup blue cheese

1 clove garlic, peeled

1 tsp. Tabasco® sauce

2 tbsp. fresh lemon juice

salt and pepper to taste

1. Place all ingredients into the

Torpedo™ and lock lid into place.

Press PULSE several times until

mixture is nearly smooth.

2. Serve immediately or cover and chill

for up to 2 days.