Chopped Salad - Cuisinart Elite Collection MFP-107C Series Instruction Booklet

COLESLAW
A mayonnaise-free version of the classic barbecue dish,
this is nice and light, with the same tang.
makes about 4 cups (1L)
1. Insert the chopping blade into the work bowl of the
1 cup (250ml) fresh Italian
parsley, stems discarded
1 large carrot, peeled 2. keeping the parsley in the bowl, remove the chop-
and trimmed
1 medium-large radish,
trimmed
¼ medium head red
3. Transfer ingredients to a large mixing or serving bowl.
cabbage, cored
¼ medium head savoy
cabbage, cored
¼ teaspoon (1ml) kosher salt
⁄ teaspoon (0.5ml) freshly
1
8
Nutritional information per serving [½ cup (125ml)]:
ground black pepper
Calories 55 (68% from fat) • carb. 4g • pro. 1g • fat 4g
2 to 3 teaspoons (10 to 15ml)
sat. fat 1g • chol. 0mg • sod. 89mg • calc. 25mg • fiber 1g
cider vinegar
2½ tablespoons (40ml) 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.
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 (1L)
1. Insert the chopping blade into the work bowl
¼ large red onion, peeled
and cut into 1-inch (2.5cm)
pieces
2. Add the cucumber to the work bowl and pulse to
¼ cup (60ml) fresh Italian
parsley, stems discarded
3. Remove the chopping blade and insert the slicing
½ medium cucumber, seeded
and cut into 1-inch (2.5cm)
pieces
1 celery stalk, trimmed and
cut to fit the feed tube
1 medium carrot, peeled and
cut to fit the feed tube
Nutritional information per serving [½ cup (125ml)]:
1 pint (473ml) of grape
tomatoes, halved
Calories 87 (38% from fat)
lengthwise
sat. fat 1g
½ cup (125ml) corn, fresh or
frozen (thawed)
1 cup (250ml) canned
chickpeas, drained and
rinsed
½ teaspoon (2ml) kosher salt
¼ teaspoon (1ml) freshly
ground black pepper
2½ tablespoons (40ml) 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
| | |
chol. 0mg sod. 271mg calc. 25mg
SOUPS/SALADS/SIDES
fat 4g
|
fiber 2g
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