Guest guest Posted March 2, 2002 Report Share Posted March 2, 2002 I planned to post all The Grit recipes throughout the week, but was never able to due to things going on. Here are the salad dressing recipes I formatted: Caesar Dressing Feta Dressing Honey Mustard Dressing Lemon Tahini Dressing * Exported from MasterCook * Caesar Dressing Recipe By :The Grit Restaurant Cookbook, Jessica Greene & Ted Hafer Serving Size : 16 Preparation Time :0:00 Categories : The Grit Restaurant Cookbook Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 15-oz block tofu 2 small cloves garlic -- chopped 1/4 cup freshly squeezed lemon juice 2 tablespoons vegan Worcestershire sauce 1 tablespoon cider vinegar 1 1/2 teaspoons salt 1 1/2 teaspoons sugar 1 teaspoon freshly ground black pepper 1 cup extra virgin olive oil 1 cup finely grated Parmesan cheese Combine all ingredients except oil and cheese in blender or food processor and mix well. Continue blending while adding oil in a slow, steady stream until smooth and thick, then add cheese and continue to process until well combined. Use immediately or store tightly covered in the refrigerator for up to 2 weeks. Source: " MC Formatted by Karen C. Greenlee " S(ISBN): " 1-58818-049-2 " Copyright: " 2001 " Yield: " 2 cups " - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 157 Calories; 16g Fat (87.6% calories from fat); 3g Protein; 2g Carbohydrate; trace Dietary Fiber; 4mg Cholesterol; 312mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 3 Fat; 0 Other Carbohydrates. Nutr. Assoc. : 0 0 797 1656 0 0 0 0 0 1034 * Exported from MasterCook * Feta Dressing Recipe By :The Grit Restaurant Cookbook, Jessica Greene & Ted Hafer Serving Size : 16 Preparation Time :0:00 Categories : The Grit Restaurant Cookbook Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup buttermilk 2/3 cup crumbled feta cheese 2 small cloves garlic -- chopped 3 tablespoons cider vinegar 3/4 teaspoon freshly ground black pepper 1 1/2 teaspoons minced fresh dill (or 1/2 tsp. dried) 3/4 cup extra virgin olive oil Combine all ingredients except oil in blender or food processor and mix well. Continue blending while adding oil in a slow, steady stream until smooth and thick. Use immediately or store tightly covered in the refrigerator for up to 2 weeks. Source: " MC Formatted by Karen C. Greenlee " S(ISBN): " 1-58818-049-2 " Copyright: " 2001 " Yield: " 2 cups " - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 113 Calories; 12g Fat (90.4% calories from fat); 1g Protein; 1g Carbohydrate; trace Dietary Fiber; 6mg Cholesterol; 86mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Non-Fat Milk; 2 Fat; 0 Other Carbohydrates. Nutr. Assoc. : 0 0 0 0 0 3360 0 * Exported from MasterCook * Honey Mustard Dressing Recipe By :The Grit Restaurant Cookbook, Jessica Greene & Ted Hafer Serving Size : 16 Preparation Time :0:00 Categories : The Grit Restaurant Cookbook Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 tablespoons Dijon mustard 1/4 cup cider vinegar 3 tablespoons honey 2 tablespoons water 2 small cloves garlic -- chopped 1 1/2 teaspoons cumin 1/2 teaspoon white pepper 1 cup soybean oil Combine all ingredients except oil in blender or food processor and mix well. Continue blending while adding oil in a slow, steady stream until smooth and thick. Use immediately or store tightly covered in the refrigerator for up to 2 weeks. Source: " MC Formatted by Karen C. Greenlee " S(ISBN): " 1-58818-049-2 " Copyright: " 2001 " Yield: " 2 cups " - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 139 Calories; 14g Fat (87.6% calories from fat); trace Protein; 4g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 71mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 3 Fat; 1/2 Other Carbohydrates. Nutr. Assoc. : 0 0 0 0 0 0 0 0 * Exported from MasterCook * Lemon Tahini Dressing Recipe By :The Grit Restaurant Cookbook, Jessica Greene & Ted Hafer Serving Size : 16 Preparation Time :0:00 Categories : The Grit Restaurant Cookbook Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 15-oz block tofu -- crumbled 6 tablespoons freshly squeezed lemon juice 4 tablespoons tahini 1/2 cup water 2 small cloves garlic -- chopped 1 1/2 teaspoons sugar 1 1/2 teaspoons cumin powder 1/2 teaspoon paprika 1/2 teaspoon salt 1/4 teaspoon cayenne pepper -- (scant) 1/2 cup soybean oil Combine all ingredients except oil in blender or food processor and mix well. Continue blending while adding oil in a slow, steady stream until smooth and thick. Use immediately or store tightly covered in the refrigerator for up to 2 weeks. Source: " MC Formatted by Karen C. Greenlee " S(ISBN): " 1-58818-049-2 " Copyright: " 2001 " Yield: " 2 cups " - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 97 Calories; 10g Fat (84.3% calories from fat); 2g Protein; 2g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 73mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 2 Fat; 0 Other Carbohydrates. Nutr. Assoc. : 0 797 0 0 0 0 0 0 0 0 0 Quote Link to comment Share on other sites More sharing options...
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