Salads; Chopped Salad; Classic Coleslaw - Cuisinart FP-12C SEries Instruction Booklet

CHOPPED SALAD

This delicious, garden-fresh salad is always a big hit – even among
non-salad eaters!
makes 10 cups (2.5 L)
including vinaigrette
2 ,
celery stalks cut into
1- (2.5 ) Insert the large metal chopping blade into the large
inch cm pieces
2 , work bowl of the Cuisinart
medium carrots about
4 (115 ) ,
ounces G cut into
celery, carrots, onion, parsley and scallions and pulse to
1- (2.5 )
inch cm pieces
chop, about 10 pulses. Remove and place vegetables
½ ,
red onion cut into
into a large mixing bowl. Add the cucumber to the work
1- (2.5 )
inch cm pieces
bowl and pulse to roughly chop, 5 pulses, and add to
¾ (175 )
cup ml flat leaf
mixing bowl. Roughly chop the tomatoes by pulsing
parsley
6 , them with 5 pulses and add to the mixing bowl with the
scallions trimmed and
1- (2.5 )
cut into inch cm
corn and chickpeas. Toss all ingredients together with
pieces
salt, pepper and vinaigrette. Taste and adjust seasoning
¾ ,
cucumber about
accordingly. Serve immediately.
12 (340 ),
ounces G cut into
1- (2.5 )
inch cm pieces
Nutritional information per serving (1 cup (250 ml) ):
¾ (375 )
pound G ripe
Calories 140 (28% from fat)
, 1-
tomatoes cut into inch
(2.5 ) sat. fat 1g
cm pieces
1½ (375 ) ,
cups ml corn fresh
or frozen thawed
1 (15 (425 ) )
can ounces G
chickpeas
½ (2 )
teaspoon ml kosher
salt
¼ (1 )
teaspoon ml freshly
Ground black pepper
3 (45 )
tablespoons ml
h v
erbed inaiGrette
( 7)
paGe

SALADS

29
Approximate preparation time: 20 to 25 minutes,
Food Processor. Add the
®
| | |
carb. 23g pro. 5g
| | |
chol. 0mg sod. 342mg calc. 53mg
½
½
½
½
1¼
½
½
¼
|
fat 5g
|
fiber 5g

CLASSIC COLESLAW

The Cuisinart Food Processor makes the preparation of this
®
picnic favourite a breeze .
makes 8 cups (2 L)
Approximate preparation time: 5 to 10 minutes,
plus 1 hour for resting time
,
head Green cabbaGe
Insert the slicing disc assembly, adjusted to 4mm, into
cored and quartered
, the large work bowl of the Cuisinart
head red cabbaGe
cored and halved
slice both cabbages. Remove and place in a large mixing
(250 )
pound G carrots
bowl. Replace the slicing disc with the reversible
fennel bulb
shredding disc on the medium shredding side and shred
(6 )
teaspoons ml kosher
the carrots and fennel. Toss well with the cabbage and the
salt
salt. Let vegetables sit for 1 hour and then squeeze out
(125 )
cup ml mayonnaise
any moisture and drain. Toss with remaining ingredients.
(2 )
teaspoon ml freshly
Taste and adjust seasoning accordingly.
Ground black pepper
(1 )
teaspoon ml
Nutritional information per serving (1 cup (250 ml) ):
Granulated suGar
Calories 177 (74% from fat)
|
sat. fat 2g
Food Processor and
®
| | |
carb. 10g pro. 2g fat 15g
| | |
chol. 7mg sod. 597mg calc. 65mg fiber 4g
SALADS
|
30