GARNISHES
tomatoes
olives
artichoke hearts
palm hearts
parsley, chopped
avocado
berries
nuts or seeds
onion, shaved or minced
herbs, fresh, minced
garlic, roasted
croutons or pita chips
lemon or lime juice
fruit, dried
capers
coconut, toasted, sweetened
cheese
fish, smoked or salty
oil, flavored
chilis, hot
Place all ingredients in a jar with a
tight-fitting lid and shake well before
drizzling onto salads. Makes about 2
cups of dressing.
Citrus Berry Vinaigrette
1/2 cup orange juice
1/4 cup fresh lemon juice
2 Tbsp. balsamic vinegar
2 Tbsp. seedless raspberry jam or pre-
serves
1 Tbsp. Dijon mustard
3/4 cup extra-virgin olive oil
1 tsp. salt
1/2 tsp. freshly ground black pepper
Whisk the orange juice, lemon
juice, vinegar, preserves and mustard
together in a medium bowl. Slowly
drizzle in the olive oil, whisking all the
while, until incorporated, then whisk
in the salt and pepper. Chill until
about an hour before ready to use.
Whisk well again just before serving.
Basic Vinaigrette
Blue Cheese Dressing
Serve this steak-house style over a
wedge of iceberg lettuce or over any-
thing (baked potatoes come to mind).
I've made a great low-fat version with
non-fat sour cream and mayonnaise.
1/2 cup fresh parsley
1 garlic clove
1/2 cup Gorgonzola dolce or other soft
blue cheese
1/2 cup sour cream
1/2 cup mayonnaise
1/2 cup buttermilk
2 Tbsp. white vinegar
1 tsp. salt
1/2 tsp. black pepper
Combine all ingredients in the bowl
of a food processor and process until
smooth. Makes about 3 cups of dress-
ing.
Walnut Vinaigrette
This is especially delicious over
grilled chicken or fish, or when served
over a green salad.
1/2 cup olive oil
1/4 cup sherry or red wine vinegar
1 Tbsp. sugar
1 tsp. salt
1/4 tsp. fresh ground pepper
1 cup lightly toasted finely chopped
walnuts
1/2 cup red wine vinegar
1/2 cup fresh lemon juice
3 Tbsp. Dijon mustard
2 Tbsp. sugar
2 tsp. kosher salt
2 tsp. minced garlic
1 tsp. ground black pepper
2 tsp. dried tarragon
1 cup olive oil
Combine ingredients in a jar with
a tight-fitting lid and shake well. Chill
until about an hour before ready to
use. Shake well again just before serv-
ing. Makes 2 1h cups of dressing.
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Waldorf Dressing
1 1/2 cups mayonnaise
1 Tbsp. sour cream
1/4 cup fresh lemon juice
2 Tbsp. sugar
Salt and pepper to taste
Whisk together all ingredients. Chill
until ready to serve. Adjust salt and
pepper to taste. Makes 2 cups of dress-
ing. E
More recipes can be found at
JNonline.us.
TECHNION
ISRAEL INSTITUTE OF TECHNOLOGY
To find out how you can participate in events
email detroit@ats.org , call (248) 737-1990
or visit www.ats.org/cancer
Scott Leemaster, President
Jo Strausz Rosen, Detroit Chapter Director
Matt Engelbert, East Central Regional Director
32506 Northwestern Highway, Farmington Hills, Michigan 48334
,IN
June 29 • 2006
35