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Owner's of the Cuisinart Blender SPB-10CH gave it a score of 0 out of 5. Here's how the scores stacked up:
15
Raspberry Vinaigrette
Try this pink dressing on a salad of baby spinach.
Sprinkle with some crumbled chèvre and dried cranberries to finish.
Makes about 3 cups
zest of ½ lemon (color only – no bitter white pith)
1 clove garlic, peeled
1 small shallot, peeled, quartered
1½ teaspoons kosher salt
1 teaspoon thyme
½ teaspoon freshly ground pepper
²⁄
³
cup raspberry vinegar
¼ cup fresh lemon juice
½ cup fresh or frozen thawed raspberries
2 tablespoons honey
1 teaspoon xanthan* (optional – but helps keep
vinaigrette from separating)
1 cup walnut oil
¾ cup canola oil
Place the zest, garlic, shallot, salt, thyme, and pepper in the
blender jar. Pulse using Chop, 5 to 10 times to begin chopping
garlic, shallot and zest. Add remaining ingredients in order listed.
Cover and blend on Liquefy until completely emulsified and
homogenous, about 20 to 30 seconds. Transfer to a resealable
storage container. Let stand 30 minutes before using to allow
flavors to develop and blend. If not using immediately, refrigerate.
Remove from refrigerator 30 minutes before using.
*Can be found in most well-stocked natural foods or health food
stores. Xanthan gum is a naturally derived stabilizer that is
produced from the fermentation of corn syrup. Often used in
baking breads, xanthan gum will help stabilize marinades,
vinaigrettes and salad dressings and prevent them from
separating. It is an optional ingredient.
Nutritional information per serving (one tablespoon):
Calories 75 (93% from fat) • carb. 1g • pro. 0g • fat 8g • sat. fat 1g
• chol. 0mg • sod. 42mg • calc. 2mg • fiber 0g
Creamy Blue Cheese Dressing
Thick and creamy, this dressing is wonderful served over a wedge
of chilled iceberg lettuce, and is thick enough that it can be used
as a dip for crudités.
Makes 3½ cups
¼ ounce shallot (about ½ shallot),
cut into ¼-inch pieces
½ cup buttermilk
1 cup sour cream
1 cup mayonnaise
1 tablespoon lemon juice
6 ounces crumbled blue cheese
½ teaspoon kosher salt
freshly ground pepper
Place shallot pieces in blender jar. Pulse on chop 4 to 5 times.
Add remaining ingredients to the blender jar. Cover and blend on
Purée until smooth and homogenous, about 15 to 20 seconds.
Serve immediately or store in refrigerate for up to one week. If
desired, reserve half the crumbled blue cheese and stir in for
texture.
Nutritional information per serving (2 tablespoons):
Calories 99 (90% from fat) • carb. 1g • pro. 2g • fat 10g • sat. fat 3g
• chol. 12mg • sod. 160mg • calc. 47mg • fiber 0g
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