Cuisinart Elite Collection MFP-108C Series Instruction Booklet And Recipe Booklet page 22

COLESLAW
A mayonnaise-free version of the classic barbecue dish,
this is nice and light, with the same tang.
Makes about 4 cups (1 L)
1. Insert the chopping blade into the work bowl of the
1 CUP (250 ML) FRESH ITALIAN
PARSLEY, STEMS DISCARDED
2. Keeping the parsley in the bowl, remove the chop-
1 LARGE CARROT, PEELED
AND TRIMMED
1 MEDIUM-LARGE RADISH,
TRIMMED
¼ MEDIUM HEAD RED
3. Transfer ingredients to a large mixing or serving
CABBAGE, CORED
¼ MEDIUM HEAD SAVOY
CABBAGE, CORED
¼ TEASPOON (1 ML) KOSHER SALT
1 ⁄8 TEASPOON (0.5 ML) FRESHLY
Nutritional information per serving [½ cup (125 ml)]:
GROUND BLACK PEPPER
Calories 55 (68% from fat) • carb. 4g • pro. 1g • fat 4g
2 TO 3 TEASPOONS (10 TO 15 ML) CIDER
sat. fat 1g • chol. 0mg • sod. 89mg • calc. 25mg • fiber 1g
VINEGAR
2½ TABLESPOONS (40 ML) EXTRA
VIRGIN OLIVE OIL
SOUPS/SALADS/SIDES
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food processor. Add parsley and pulse to finely chop,
about 6 to 8 pulses.
ping blade and insert the shredding disc. Shred the
carrot and the radish. Remove the shredding disc
and flip to the slicing side. Slice the cabbage.
bowl. Toss vegetables together with the salt, pepper,
vinegar and oil. Taste and adjust seasoning as
desired.
CHOPPED SALAD
This delicious, garden-fresh salad is always a big hit –
even among non-salad eaters!
Makes about 4 cups (1 L)
1. Insert the chopping blade into the work bowl
¼ LARGE RED ONION, PEELED AND
CUT INTO 1-INCH (2.5 CM)PIECES
2. Add the cucumber to the work bowl and pulse to
¼ CUP (60ML) FRESH ITALIAN
PARSLEY, STEMS DISCARDED
½ MEDIUM CUCUMBER, SEEDED
3. Remove the chopping blade and insert the slicing
AND CUT INTO 1-INCH (2.5 CM)
PIECES
1 CELERY STALK, TRIMMED AND
CUT TO FIT THE FEED TUBE
1 MEDIUM CARROT, PEELED AND
CUT TO FIT THE FEED TUBE
1 PINT (473 ML) OF GRAPE
Nutritional information per serving [½ cup (125 ml)]:
TOMATOES, HALVED
LENGTHWISE
Calories 87 (38% from fat)
½ CUP (125 ML) CORN, FRESH OR
sat. fat 1g
FROZEN (THAWED)
1 CUP (250 ML) CANNED
CHICKPEAS, DRAINED AND
RINSED
½ TEASPOON (2 ML) KOSHER SALT
¼ TEASPOON (1 ML) FRESHLY
GROUND BLACK PEPPER
2½ TABLESPOONS (40 ML) BASIC
VINAIGRETTE (PAGE 7)
of the food processor. Add the onion and parsley;
pulse to chop, about 5 pulses.
roughly chop, 5 pulses, add to mixing bowl.
disc. Fit the celery and carrot together in the feed
tube and slice. Add to the bowl along with the
tomatoes, corn and chickpeas. Toss all ingredients
together with salt, pepper and vinaigrette. Taste and
adjust seasoning accordingly. Serve immediately.
| | |
carb. 12g pro. 2g fat 4g
| | |
chol. 0mg sod. 271mg calc. 25mg
SOUPS/SALADS/SIDES
|
fiber 2g
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