Advertisement
Toss vinaigrette with salad. Taste and adjust
seasoning accordingly.
Nutritional information per serving:
Calories 123 (87% from fat) • carb. 4g • pro. 1g
• fat 12g • sat. fat 2g • chol. 0mg • sod. 64mg
• calc. 13mg • fiber 1g
Coleslaw
Makes 6 cups (1.5 L)
1
small head green cabbage, about
1½ pounds (750 g), cut to fit
feed tube
1
medium carrot, about 3 ounces
(85 g), trimmed and peeled
½
cup (125 ml) mayonnaise
2
tablespoons (30 ml) white
wine vinegar
½
teaspoon (2 ml) kosher salt
¼
teaspoon (1 ml) freshly
ground pepper
Insert the slicing drum into the Cuisinart
®
PrepExpress™ Handheld Food Processor. Slice
the cabbage into a large bowl.
Insert the shredding drum and shred the carrot
into the same bowl. Toss the cabbage and carrots
with the remaining ingredients. Taste and adjust
seasoning accordingly.
Nutritional information per serving:
Calories 87 (75% from fat) • carb. 5g • pro. 1g
• fat 8g • sat. fat 1g • chol. 4mg • sod. 124mg
• calc. 25mg • fiber 1g
11
Asian Cucumber Salad
Makes 3 cups (750 ml) of salad or
six ½-cup (125 ml) servings
1
p iece fresh ginger root, 1 inch
(2.5 cm), peeled
1
seedless cucumber, about 1 pound
(500 g), washed
¼
cup (50 ml) rice vinegar
¼
teaspoon (1 ml) kosher salt
¼
teaspoon (1 ml) granulated sugar
Insert shredding drum into Cuisinart
®
PrepExpress™ Handheld Food Processor. Shred
the ginger. Remove drum and the ginger that has
accumulated on the inside of the drum. Reserve
ginger.
Insert the slicing drum and slice the cucumber into
a large mixing bowl. Toss the cucumber with the
vinegar, salt, sugar, and reserved ginger.
Taste and adjust seasoning accordingly.
Nutritional information per serving:
Calories 14 (6% from fat) • carb. 3g • pro. 1g
• fat 0g • sat. fat 0g • chol. 0mg • sod. 57mg
• calc. 12mg • fiber 1g
Shredded Carrot and
Zucchini Salad
Makes 4 servings
2
small zucchini (a scant ½ pound
[250 g])
3
medium carrots (a scant ½ pound
[250 g])
½
small clove garlic, peeled and finely
chopped
2
tablespoons (30 ml) raspberry
vinegar
1
teaspoon (5 ml) Dijon-style mustard
¼
teaspoon (1 ml) kosher salt
¼
teaspoon (1 ml) freshly ground
pepper
¼
cup (50 ml) light olive oil
2
tablespoons (30 ml) toasted
slivered almonds
Insert the shredding drum into the Cuisinart
PrepExpress™ Handheld Food Processor. Shred
zucchini and carrots into a medium bowl.
Place the chopped garlic into a medium bowl with
the vinegar, mustard, salt and pepper. Whisk
ingredients together. While whisking, slowly pour
the oil into bowl in steady stream. Whisk until
dressing is emulsified.
Toss the shredded zucchini and carrots with
dressing to taste. Transfer to a serving bowl and
garnish with slivered toasted almonds. Serve
immediately or cover and chill for up to 2 hours
(vegetables will begin to lose their crunchy
freshness if longer).
Nutritional information per serving:
Calories 183 (76% from fat) • carb. 9g • pro. 2g
• fat 16g • sat. fat 2g • chol. 0mg • sod. 137mg
• calc. 37mg • fiber 3g
Tacos
Makes enough for 8 tacos
1
teaspoon (5 ml) vegetable oil
1
medium onion, finely chopped
1
jalapeño pepper, deseeded and
finely chopped
1
garlic clove, finely chopped
1
pound (500 g) ground beef
2
tablespoons (30 ml) chili powder
½
teaspoon (2 ml) ground cumin
¼
teaspoon (1 ml) fresh
ground pepper
¾
teaspoon (3.75 ml) kosher salt
¾
cup (175 ml) water
1
small head iceberg lettuce, cut to
fit feed tube
1
red pepper, cut into four 1½-inch
(3.75 cm) slabs
1
red onion, cut to fit feed tube
½
cup (125 ml) black pitted olives
®
½
pound (250 g) Cheddar or Monterey
Jack cheese (or combination of the
two)
8
taco shells
Place oil in a 12-inch (30 cm) skillet over medium
heat. Add onion and jalapeño and cook for about
4 minutes until vegetables are soft. Add the garlic
and cook for an additionally minute. Add beef to
skillet, stirring until all beef has been cooked
through. Drain and discard fat.
Add seasonings and water to beef mixture and
bring to a boil. Reduce heat to low and simmer
until thickened, about 10 minutes.
While beef is simmering, insert slicing drum into
the Cuisinart
PrepExpress™ Handheld Food
®
Processor. Slice the lettuce, red pepper, onion,
and olives and place each ingredient in a separate
bowl. Replace the slicing drum with the shredding
drum and shred the cheeses and place in a
separate bowl.
Serve the meat in taco shells with the variety of
toppings along with sliced avocado, diced
tomatoes, and sour cream.
Nutritional information per taco:
Calories 354 (63% from fat) • carb. 13g • pro. 20g
• fat 25g • sat. fat 11g • chol. 69mg • sod. 559mg
• calc. 262mg • fiber 3g
12
Advertisement
