Operating instructions

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SALADS
CHOPPED SALAD
This delicious, garden-fresh salad is always a big hit – even among
non-salad eaters!
2 celery stalks, cut into
1-inch (2.5 cm) pieces
2 medium carrots, about
4 ounces (115 G) , cut into
1-inch (2.5 cm) pieces
½ red onion, cut into
1-inch (2.5 cm) pieces
¾ cup (175 ml) flat leaf
parsley
6 scallions, trimmed and
cut into 1-inch (2.5 cm)
pieces
¾ cucumber, about
12 ounces (340 G), cut into
1-inch (2.5 cm) pieces
¾ pound (375 G) ripe
tomatoes, cut into 1-inch
(2.5 cm) pieces
1½ cups (375 ml) corn, fresh
or frozen thawed
1 can (15 ounces (425 G) )
chickpeas
½ teaspoon (2 ml) kosher
salt
¼ teaspoon (1 ml) freshly
Ground black pepper
3 tablespoons (45 ml)
h
erbed vinaiGrette
(paGe 7)
Makes 10 cups (2.5 L)
Approximate preparation time: 20 to 25 minutes,
including vinaigrette
Insert the large metal chopping blade into the large
work bowl of the Cuisinart
®
Food Processor. Add the
celery, carrots, onion, parsley and scallions and pulse to
chop, about 10 pulses. Remove and place vegetables
into a large mixing bowl. Add the cucumber to the work
bowl and pulse to roughly chop, 5 pulses, and add to
mixing bowl. Roughly chop the tomatoes by pulsing
them with 5 pulses and add to the mixing bowl with the
corn and chickpeas. Toss all ingredients together with
salt, pepper and vinaigrette. Taste and adjust seasoning
accordingly. Serve immediately.
Nutritional information per serving (1 cup (250 ml) ):
Calories 140 (28% from fat) | carb. 23g | pro. 5g | fat 5g |
sat. fat 1g | chol. 0mg | sod. 342mg | calc. 53mg | fiber 5g
SALADS
½ head Green cabbaGe,
cored and quartered
½ head red cabbaGe,
cored and halved
½ pound (250 G) carrots
½ fennel bulb
1¼ teaspoons (6 ml) kosher
salt
½ cup (125 ml) mayonnaise
½ teaspoon (2 ml) freshly
Ground black pepper
¼ teaspoon (1 ml)
Granulated suGar
Makes 8 cups (2 L)
Approximate preparation time: 5 to 10 minutes,
plus 1 hour for resting time
Insert the slicing disc assembly, adjusted to 4mm, into
the large work bowl of the Cuisinart
®
Food Processor and
slice both cabbages. Remove and place in a large mixing
bowl. Replace the slicing disc with the reversible
shredding disc on the medium shredding side and shred
the carrots and fennel. Toss well with the cabbage and the
salt. Let vegetables sit for 1 hour and then squeeze out
any moisture and drain. Toss with remaining ingredients.
Taste and adjust seasoning accordingly.
Nutritional information per serving (1 cup (250 ml) ):
Calories 177 (74% from fat) | carb. 10g | pro. 2g | fat 15g |
sat. fat 2g | chol. 7mg | sod. 597mg | calc. 65mg | fiber 4g
The Cuisinart
®
Food Processor makes the preparation of this
picnic favourite a breeze.
CLASSIC COLESLAW