I planned to post all The Grit recipes throughout the week, but was never able
to due to things going on.

Here are the salad dressing recipes I formatted:

Caesar Dressing
Feta Dressing
Honey Mustard Dressing
Lemon Tahini Dressing


* Exported from MasterCook *

Caesar Dressing

Recipe By :The Grit Restaurant Cookbook, Jessica Greene & Ted Hafer
Serving Size : 16 Preparation Time :0:00
Categories : The Grit Restaurant Cookbook

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 15-oz block tofu
2 small cloves garlic -- chopped
1/4 cup freshly squeezed lemon juice
2 tablespoons vegan Worcestershire sauce
1 tablespoon cider vinegar
1 1/2 teaspoons salt
1 1/2 teaspoons sugar
1 teaspoon freshly ground black pepper
1 cup extra virgin olive oil
1 cup finely grated Parmesan cheese

Combine all ingredients except oil and cheese in blender or food processor and
mix well. Continue blending while adding oil in a slow, steady stream until
smooth and thick, then add cheese and continue to process until well combined.
Use immediately or store tightly covered in the refrigerator for up to 2 weeks.

Source:
" MC Formatted by Karen C. Greenlee "
S(ISBN):
" 1-58818-049-2 "
Copyright:
" 2001 "
Yield:
" 2 cups "

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 157 Calories; 16g Fat (87.6% calories
from fat); 3g Protein; 2g Carbohydrate; trace Dietary Fiber; 4mg Cholesterol;
312mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit;
3 Fat; 0 Other Carbohydrates.


Nutr. Assoc. : 0 0 797 1656 0 0 0 0 0 1034


* Exported from MasterCook *

Feta Dressing

Recipe By :The Grit Restaurant Cookbook, Jessica Greene & Ted Hafer
Serving Size : 16 Preparation Time :0:00
Categories : The Grit Restaurant Cookbook

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup buttermilk
2/3 cup crumbled feta cheese
2 small cloves garlic -- chopped
3 tablespoons cider vinegar
3/4 teaspoon freshly ground black pepper
1 1/2 teaspoons minced fresh dill (or 1/2 tsp. dried)
3/4 cup extra virgin olive oil

Combine all ingredients except oil in blender or food processor and mix well.
Continue blending while adding oil in a slow, steady stream until smooth and
thick. Use immediately or store tightly covered in the refrigerator for up to 2
weeks.

Source:
" MC Formatted by Karen C. Greenlee "
S(ISBN):
" 1-58818-049-2 "
Copyright:
" 2001 "
Yield:
" 2 cups "

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 113 Calories; 12g Fat (90.4% calories
from fat); 1g Protein; 1g Carbohydrate; trace Dietary Fiber; 6mg Cholesterol;
86mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Non-Fat
Milk; 2 Fat; 0 Other Carbohydrates.


Nutr. Assoc. : 0 0 0 0 0 3360 0


* Exported from MasterCook *

Honey Mustard Dressing

Recipe By :The Grit Restaurant Cookbook, Jessica Greene & Ted Hafer
Serving Size : 16 Preparation Time :0:00
Categories : The Grit Restaurant Cookbook

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 tablespoons Dijon mustard
1/4 cup cider vinegar
3 tablespoons honey
2 tablespoons water
2 small cloves garlic -- chopped
1 1/2 teaspoons cumin
1/2 teaspoon white pepper
1 cup soybean oil

Combine all ingredients except oil in blender or food processor and mix well.
Continue blending while adding oil in a slow, steady stream until smooth and
thick. Use immediately or store tightly covered in the refrigerator for up to 2
weeks.

Source:
" MC Formatted by Karen C. Greenlee "
S(ISBN):
" 1-58818-049-2 "
Copyright:
" 2001 "
Yield:
" 2 cups "

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 139 Calories; 14g Fat (87.6% calories
from fat); trace Protein; 4g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol;
71mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 3 Fat; 1/2
Other Carbohydrates.


Nutr. Assoc. : 0 0 0 0 0 0 0 0


* Exported from MasterCook *

Lemon Tahini Dressing

Recipe By :The Grit Restaurant Cookbook, Jessica Greene & Ted Hafer
Serving Size : 16 Preparation Time :0:00
Categories : The Grit Restaurant Cookbook

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 15-oz block tofu -- crumbled
6 tablespoons freshly squeezed lemon juice
4 tablespoons tahini
1/2 cup water
2 small cloves garlic -- chopped
1 1/2 teaspoons sugar
1 1/2 teaspoons cumin powder
1/2 teaspoon paprika
1/2 teaspoon salt
1/4 teaspoon cayenne pepper -- (scant)
1/2 cup soybean oil

Combine all ingredients except oil in blender or food processor and mix well.
Continue blending while adding oil in a slow, steady stream until smooth and
thick. Use immediately or store tightly covered in the refrigerator for up to 2
weeks.

Source:
" MC Formatted by Karen C. Greenlee "
S(ISBN):
" 1-58818-049-2 "
Copyright:
" 2001 "
Yield:
" 2 cups "

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 97 Calories; 10g Fat (84.3% calories from
fat); 2g Protein; 2g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 73mg
Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 2 Fat; 0
Other Carbohydrates.


Nutr. Assoc. : 0 797 0 0 0 0 0 0 0 0 0