Salads And Dressings; Dilled Sour Cream Cucumbers And Onions - KitchenAid KFPM770 Instructions And Recipes Manual

Dilled Sour Cream Cucumbers and Onions

2 medium cucumbers
1 teaspoon salt
1 ⁄ small onion
2
3 ⁄ cup sour cream
4
1 ⁄ cup mayonnaise
4
1 ⁄ cup loosely packed
4
fresh dill
1 tablespoon white
wine vinegar
2 teaspoons sugar
⁄ - ⁄ teaspoon black
1 1
4 2
pepper
White Balsamic Vinaigrette
1 tablespoon fresh
basil leaves
1 tablespoon fresh
oregano leaves
1 clove garlic
3 tablespoons white
balsamic vinegar*
3 tablespoons white
wine vinegar*
1 ⁄ teaspoon salt
2
1 ⁄ teaspoon dry
4
mustard
1 ⁄ teaspoon ground red
8
pepper
3 ⁄ cup extra virgin olive
4
oil
Position 2 mm slicing disc in work bowl. Add
cucumbers in batches. Process to slice. Remove to
medium mixing bowl. Sprinkle with salt; toss to
coat. Let stand 1 ⁄
2
towels. Set aside.
Position 2 mm slicing disc in work bowl. Add onion.
Process to slice. Remove to medium mixing bowl.
Exchange slicing disc for multipurpose blade in
work bowl. Add remaining ingredients. Process until
well blended, 5 to 10 seconds.
Add sour cream mixture and cucumbers to onions.
Toss to coat. Cover and refrigerate at least 1 hour.
Serve within 24 hours.
Yield: 6 servings (
Per Serving: About 150 cal, 1 g pro, 6 g carb,
13 g total fat, 4.5 g sat fat, 20 mg chol,
450 mg sod.
Position mini bowl and mini blade in work bowl.
With processor running, add basil, oregano, and
garlic through the small feed tube. Process until
chopped, 5 to 8 seconds. Scrape sides of bowl.
With processor running, add balsamic vinegar, wine
vinegar, salt, mustard, and red pepper. Process until
mixed, about 5 seconds. With processor running,
slowly drizzle oil through the small feed tube.
Process until smooth and thick. Serve with green
salads.
Yield: 8 servings (2 tablespoons per serving).
*Three tablespoons each of dark balsamic vinegar
and red wine vinegar may be substituted.
Per Serving: About 190 cal, 0 g pro, 1 g carb,
21 g total fat, 3 g sat fat, 0 mg chol, 150 mg sod.
28
hour. Drain and spread on paper
1 ⁄ cup per serving).
2