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This delicious, garden-fresh salad is always a big hit – even among
3
celery stalks
1-
inch pieces
3
medium carrots
4
),
ounces
1-
inch pieces
1
,
red onion
1-
inch pieces
1
-
cup flat
leaf parsley
8
,
scallions
trimmed and cut
1-
into
inch pieces
1
(
cucumber
12
),
ounces
1-
inch pieces
1
pound ripe tomatoes
1-
into
inch pieces
2
,
cups corn
(
frozen
thawed
1
(19
can
ounces
¾
teaspoon kosher salt
½
teaspoon freshly Ground
black pepper
¼
h
cup
erbed
(
8)
see paGe
CHOPPED SALAD
non-salad eaters!
,
cut into
(
about
cut into
cut into
about
cut into
,
cut
fresh or
)
)
chickpeas
v
inaiGrette
makes 12 cups
Approximate preparation time: 20 to 25 minutes,
including vinaigrette
Insert the large metal chopping blade into the large
work bowl of the Cuisinart
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
accordingly. Serve immediately.
Nutritional information per serving (1 cup):
Calories 140 (28% from fat)
|
sat. fat 1g
chol. 0mg
Food Processor. Add the
®
|
|
carb. 23g
pro. 5g
|
|
sod. 342mg
calc. 53mg
SALADS
|
|
fat 5g
|
fiber 5g
35
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