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LAYERED VEGETABLE SALAD
'h
medium
head Iceberg
lettuce
4
strips
bacon,
crisp-cooked,
1
green pepper, halved
lengthwise
broken
into
pieces
2
ribs
celery
1
cup
mayonnaise
1 /4
pound mushrooms
1 tablespoon
sugar
1
medium Bermuda
onion,
peeled
V
2 teaspoon salt
and quartered
Y
4
teaspoon garlic powder
1
package (1 0-ounce) frozen
Y4
teaspoon
basil,
crumbled
green
peas, partially defrosted
6
ounces
Cheddar
cheese
Cut
lettuce into
wedges
to
fit
chute.
Lock bowl
in
position
and
insert
SLICER
Disc.
Place lettuce in chute;
process
to slice at High
speed.
Re-
move lettuce and arrange
in
the bottom of a large salad
bowl
(a
clean
one
is
nice).
Place peppers
in
chute;
process
to slice at
Low
speed.
Arrange in
a
layer on top
of lettuce.
Place
celery
in
chute;
process
to slice
at High
speed.
Arrange
in a layer
on top
of
peppers. Place
mushrooms sideways
in
chute;
process
to slice at Low speed.
Arrange in a layer
on top
of
celery.
Insert
STEEL Blade in
bowl.
Place
onion in
bowl;
process
at Medium
speed for about 3 seconds or
until
chopped. Arrange in a layer on top of
mushrooms. Place
bacon
in
bowl; process
at
Medium
speed
for
about
5
seconds. Set aside.
Insert
SHREDDER
Disc. Place
cheese in chute;
process
on High speed. Set
aside.
Insert
PLASTIC Blade
in
bowl; add
mayonnaise, sugar,
salt, garlic
powder,
and
basil; process
to combine at
Low speed for about
5
seconds.
Spread mayonnaise mixture evenly over
peas.
Sprinkle with Cheddar
cheese,
then
with bacon. Cover and re-
frigerate at least
4
hours,
or
for
as long as 24 hours.
To
serve,
use a spoon
and dig into
salad,
so
each
person
gets
all
layers of the
salad.
Makes
6
servings.
TWO
CABBAGE SLAW
'h
small head green
cabbage
2 tablespoons
lemon
juice
'h
head
red
cabbage
1
teaspoon salt
I
cup
dairy
sour cream
V4 teaspoon
pepper
'h
cup mayonnaise
1
teaspoon
celery seed
Lock bowl in position and insert SLICER
Disc.
Cut cabbage in pieces to fit
chute.
Process
at
Medium
speed to coarsely
slice.
Remove
SLICER Disc.
Place cabbage
in
medium serving bowl. Position
processor
bowl and insert
STEEL
Blade. Add
sour
cream, mayonnaise, lemon
juice, salt,
pepper,
and
celery seed.
Process at
Low speed
to
mix.
Pour over cabbage and
toss
to
coat.
Makes 6 to 8
servings.
23
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