29
30
SALADS
CHOPPED SALAD
This delicious, garden-fresh salad is always a big hit – even among
non-salad eaters!
3
celery
stalks
,
cut
into
1-
inch
(2.5
cm
)
pieces
3
medium
carrots
(
about
4
ounces
(115
G
) ),
cut
into
1-
inch
(2.5
cm
)
pieces
1
red
onion
,
cut
into
1-
inch
(2.5
cm
)
pieces
1
cup
(250
ml
)
flat
-
leaf
parsley
8
scallions
,
trimmed
and
cut
into
1-
inch
(2.5
cm
)
pieces
1
cucumber
(
about
12
ounces
(340
G
) ),
cut
into
1-
inch
(2.5
cm
)
pieces
1
pound
(500
G
)
ripe
tomatoes
,
cut
into
1-
inch
(2.5
cm
)
pieces
2
cups
(500
ml
)
corn
,
fresh
or
frozen
(
thawed
)
1
can
(19
ounces
(540
G
) )
chickpeas
¾
teaspoon
(3.75
ml
)
kosher
salt
½
teaspoon
(2
ml
)
freshly
Ground
black
pepper
¼
cup
(50
ml
) h
erbed
v
inaiGrette
(
see
paGe
7)
Makes 12 cups (2.7 L)
Approximate preparation time: 20 to 25 minutes, including
vinaigrette
Insert the large metal chopping blade into the large work bowl
of the Cuisinart
®
Food Processor. Add the celery, carrots, onion,
parsley and scallions and pulse to chop, about 10 pulses.
Remove and place vegetables into a large mixing bowl. Add
the cucumber to the work bowl and pulse to roughly chop,
5 pulses, and add to mixing bowl. Roughly chop the tomatoes
by pulsing them with 5 pulses and add to the mixing bowl with
the corn and chickpeas. Toss all ingredients together with salt,
pepper and vinaigrette. Taste and adjust seasoning accord-
ingly. Serve immediately.
Nutritional information per serving (1 cup (250 ml) ):
Calories 140 (28% from fat)
|
carb. 23g
|
pro. 5g
|
fat 5g
|
sat. fat 1g
|
chol. 0mg
|
sod. 342mg
|
calc. 53mg
|
fiber 5g
SALADS
1
head
Green
cabbaGe
,
cored
and
quartered
½
head
red
cabbaGe
,
cored
and
halved
1
pound
(500
G
)
carrots
1
fennel
bulb
2
½
teaspoons
(13
ml
)
kosher
salt
1
cup
(250
ml
)
mayonnaise
¾
teaspoon
(3.75
ml
)
freshly
Ground
black
pepper
½
teaspoon
(2
ml
)
Granulated
suGar
Makes 12 cups (2.7 L)
Approximate preparation time: 5 to 10 minutes,
plus 1 hour for resting time
Insert the slicing disc assembly, adjusted to 4mm, into
the large work bowl of the Cuisinart
®
Food Processor and slice
both cabbages. Remove and place in a large mixing bowl.
Replace the slicing disc with the reversible shredding disc on the
medium shredding side and shred the carrots and fennel. Toss
well with the cabbage and the salt. Let vegetables sit for 1 hour
and then squeeze out any moisture and drain. Toss with
remaining ingredients. Taste and adjust seasoning accordingly.
Nutritional information per serving (1 cup (250 ml) ):
Calories 177 (74% from fat)
|
carb. 10g
|
pro. 2g
|
fat 15g
|
sat. fat 2g
|
chol. 7mg
|
sod. 597mg
|
calc. 65mg
|
fiber 4g
The Cuisinart
®
Food Processor makes the preparation of this
picnic favourite a breeze .
CLASSIC COLESLAW
