SUPER RECIPES FOR IMMUNE: DRESSINGS FOR RAW VEGETABLES, COOKED VEGETABLES AND SALADS
TOMATO—YOGURT SALAD DRESSING
1 cup tomato puree 1 cup yogurt, plain, nonfat 1 tbl.
cider or wine vinegar 1 tbl. dry mustard 1 tsp. dill-weed 2 tsps. lemon juice
Combine all ingredients and puree in blender or food processor. Makes 3 cups.
FAIRFAX HOOP DRESSING
1/2 cup hoop cheese
1/2 cup buttermilk
1 scallion, chopped juice of 1 lemon
2 tsp. dill weed
1 garlic clove
1/2 tsp. thyme
Combine all ingredients and puree in blender or food processor. Makes 2 cups.
BLENDER BROCCOLI DRESSING
1 cup broccoli florets, steamed until tender 1/4 cup cider or wine vinegar 1/2tbl. tomato paste pinch of basil dash of dill weed dash of cumin dash of pepper
Combine all ingredients and puree in blender or food processor. Makes 2 cups.
NO OIL DRESSING
8 ozs. tomato sauce
2 tbls. tarragon vinegar
1 tsp. Worcestershire sauce
1 tsp. Angostura Bitters
1/2 tsp. dill weed, dried
1/2 tsp. basil, dried crushed
1 tbl. onion, diced
1 1-inch long chili pepper, ground
Combine all ingredients and puree in blender or food processor until smooth.
Makes 2 cups.
TOMATO HERB DRESSING
8 ozs. tomato juice 1 1/2 tbls. lemon juice 1/2 tbl. vinegar 1 tsp. Worcestershire sauce 1 tsp. onion juice 2 cloves garlic, crushed 2 drops Tabasco sauce 1/2 tsp. dry mustard
1 tsp. herb mix (choose some or all: rosemary,
thyme, basil, coriander, cassia, mustard seed, oregano, fennel)
Combine all ingredients and puree in blender or food processor until smooth.
Makes 2 cups.
RUSSIAN DRESSING
1 cup cottage cheese, low-fat 1 tbl. vinegar or lemon juice
1/4 cup tomato juice
1/4 cup celery, finely chopped
Put cottage cheese, vinegar or lemon juice, and tomato juice in blender. Blend until smooth, adding more tomato juice if necessary. Stir in celery just before using.
Makes 2 cups.
YOGURT-GARLIC DRESSING
1 cup yogurt, plain, nonfat 11/2 tsps. cumin seeds, crushed 1/2 tsp. curry powder 1/2 clove garlic, pressed
Combine all ingredients and puree in blender or food processor. Makes 2 cups.
HEALTHY PUREE
1 cauliflower 1/2 cup yogurt, plain, nonfat 1/2 bunch fresh dill or cilantro, chopped
Steam cauliflower until tender; coursely chop. Puree with yogurt in blender. Mix in fresh dill or cilantro. Serve on baked tomatoes, cooked grains or fish.
Makes 2 to 3 cups.
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