Chopped Salad; Shredded Brussels Sprouts - Cuisinart FP-8C Series Instruction Booklet And Recipe Booklet

CHOPPED SALAD

This delicious, garden-fresh salad is always a big hit –
even among non-salad eaters!
Makes about 4 cups (1 L)
1. Insert the chopping blade into the work bowl of the
1 SMALL SHALLOT, CUT INTO
1-INCH (2.5 CM) PIECES
2 SCALLIONS, TRIMMED AND
2. Remove the chopping blade and insert the medium
CUT INTO 1-INCH (2.5 CM)
PIECES
¼ CUP (60 ML) FRESH ITALIAN
PARSLEY, STEMS DISCARDED
3. Transfer ingredients from work bowl to a large mixing
1 CELERY STALK, TRIMMED AND
HALVED LENGTHWISE
1 MEDIUM CARROT,
TRIMMED, PEELED AND
4. Taste and adjust seasoning accordingly.
HALVED LENGTHWISE
½ MEDIUM CUCUMBER, SEEDED
AND QUARTERED LENGTH-
Nutritional information per serving [½ cup (125 ml)]:
WISE
Calories 87 (38% from fat) • carb. 12g • pro. 2g • fat 4g
2 PLUM TOMATOES, QUAR-
• sat. fat 1g • chol. 0mg • sod. 271mg • calc. 25mg • fiber 2g
TERED LENGTHWISE
½ CUP (125 ML) CORN, FRESH
OR FROZEN, THAWED
1 CUP (250 ML) CANNED
CHICKPEAS, DRAINED AND
RINSED
½ TEASPOON (2 ML) KOSHER
SALT
¼ TEASPOON (1 ML) FRESHLY
GROUND BLACK PEPPER
2½ TABLESPOONS (40 ML) BASIC
VINAIGRETTE (PAGE 21)
SOUPS/SALADS/SIDES
40
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.
Serve immediately.

SHREDDED BRUSSELS SPROUTS

The sweetness of the Brussels sprouts is highlighted in this
simple side dish. For an upscale twist, drizzle a small amount
of white truffle oil over the sprouts just before serving.
Makes about 3 cups (750 ml)
1. Put the oil in a large skillet over medium/medium-low
3 TABLESPOONS (45 ML)
OLIVE OIL 2. Insert the medium slicing disc into the work bowl of
1 POUND (454 G) BRUSSELS
SPROUTS, TRIMMED
½ TEASPOON (2 ML) KOSHER
SALT
2 PINCHES FRESHLY GROUND 3. Add the remaining ingredients and toss to combine.
BLACK PEPPER
1 TEASPOON (5 ML) FRESH
LEMON JUICE Nutritional information per serving [½ cup (125 ml)]:
2 PINCHES CRUSHED RED
Calories 93 (63% from fat) • carb. 7g • pro. 3g• fat 7g
PEPPER (OPTIONAL)
• sat. fat 1g • chol. 0mg • sod. 209mg • calc. 32mg • fiber 3g
heat.
the food processor. Slice the Brussels sprouts on
High. Add to the pan, with the salt and pepper, and
sauté until very tender, about 20 to 25 minutes.
Serve immediately.
SOUPS/SALADS/SIDES
41