Best Nutribullet Caesar Dressing Recipes

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NUTRIBULLET HUMMUS



NutriBullet Hummus image

This quintessential Middle Eastern dip comes together quickly and simply, and you can adjust the seasonings to your preference.

Provided by Food Network Kitchen

Categories     appetizer

Time 5m

Yield 4 to 6 appetizer servings

Number Of Ingredients 6

One 15-ounce can chickpeas, drained and chickpea liquid reserved
1 clove garlic
Kosher salt
1/2 cup tahini
3 tablespoons olive oil, plus more for serving
3 tablespoons lemon juice

Steps:

  • Add the drained chickpeas, garlic and 1 teaspoon salt to a NutriBullet® tall cup (24 ounces). Pour over the tahini, olive oil, lemon juice, 5 tablespoons water and 2 tablespoons of the reserved chickpea liquid. Attach the extractor blade and blend until smooth and combined. Transfer to a serving dish and garnish with more olive oil.

NUTRIBULLET® MAYONNAISE



NutriBullet® Mayonnaise image

Homemade mayonnaise has never been easier. No laborious whisking in oil drop by drop -- you can add everything at once and still achieve the perfect consistency.

Provided by Food Network Kitchen

Categories     condiment

Time 5m

Yield 2 cups

Number Of Ingredients 5

2 large pasteurized egg yolks
2 tablespoons Dijon mustard
Kosher salt
1 cup vegetable oil
2 tablespoons distilled white vinegar

Steps:

  • Add the egg yolks, mustard and 2 teaspoons salt to a NutriBullet® small cup (18 ounces). Pour over the oil, vinegar and 1/4 cup water. Attach the extractor blade and blend until thickened and combined. Store in an airtight container in the refrigerator for up to 4 days.

GREEK YOGURT CAESAR DRESSING



Greek Yogurt Caesar Dressing image

This healthy version of a favorite dressing is low in calories and fat: Thick Greek yogurt takes the place of egg yolk, providing the same richness. The dressing is also super quick and easy-just throw all your ingredients together in a blender and puree.

Provided by Food Network Kitchen

Categories     condiment

Time 40m

Yield 6 servings (about 1 1/4 cups)

Number Of Ingredients 9

3/4 cup 2-percent Greek yogurt
2 tablespoons fresh lemon juice (about 1 lemon)
1/4 cup grated Parmesan
5 anchovies
1 tablespoon olive oil
1 tablespoon Dijon mustard
1 small garlic clove, chopped
1/2 teaspoon dried oregano
Kosher salt and freshly ground black pepper

Steps:

  • Combine the yogurt, lemon juice, Parmesan, anchovies, olive oil, mustard, garlic, oregano, 3/4 teaspoon salt and 1 teaspoon pepper in a blender or food processor and blend until smooth. Cover and chill for at least 30 minutes. The dressing will keep, refrigerated, for up to 3 days.

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