Chopped Salad - Cuisinart Elemental FP-8SVEC Instruction Booklet

This delicious, garden-fresh salad is always a big hit –
1
SMALL SHALLOT
PIECES
2 ,
SCALLIONS TRIMMED AND CUT
1-
INTO INCH PIECES
¼
CUP FRESH ITALIAN PARSLEY
STEMS DISCARDED
1 ,
CELERY STALK
HALVED LENGTHWISE
1
MEDIUM CARROT
PEELED AND HALVED LENGTHWISE
½
MEDIUM CUCUMBER
QUARTERED LENGTHWISE
2
PLUM TOMATOES
LENGTHWISE
½ ,
CUP CORN FRESH OR FROZEN
THAWED
1
CUP CANNED CHICKPEAS
AND RINSED
½
TEASPOON KOSHER SALT
¼
TEASPOON FRESHLY GROUND
BLACK PEPPER
2½
TABLESPOONS BASIC VINAIGRETTE
( 21)
PAGE
44
SOUPS/SALADS/SIDES

CHOPPED SALAD

even among non-salad eaters!
Makes about 4 cups
1. Insert the chopping blade into the work bowl of the
, 1-
CUT INTO INCH
2. Remove the chopping blade and insert the medium
,
3. Transfer ingredients from work bowl to a large mixing
TRIMMED AND
, ,
TRIMMED
4. Taste and adjust seasoning accordingly. Serve
,
SEEDED AND
,
QUARTERED
Nutritional information per serving (½ cup):
,
Calories 87 (38% from fat) • carb. 12g • pro. 2g • fat 4g
,
DRAINED
• sat. fat 1g • chol. 0mg • sod. 271mg • calc. 25mg • fi ber 2g
food processor. Add the shallot, scallions and parsley;
pulse to chop, about 10 pulses.
slicing disc. Slice the celery, carrot, cucumber and
tomatoes on High.
bowl and toss with the corn, chickpeas, salt, pepper
and vinaigrette.
immediately.