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VEGETABLE, SALADS AND ACCOMPANIMENTS
CREAMED SPINACH
Makes 4 serves
INGREDIENTS
1 bunch spinach leaves, torn into pieces
¼ cup light sour cream
¼ teaspoon ground nutmeg
Salt and pepper, optional
METHOD
1. Steam spinach leaves until just softened.
Drain well.
2. Assemble Kitchen Wizz™ Food
Processor using the processing blade.
3. Place spinach, sour cream and nutmeg
into the processing bowl. Process until
smooth. Season to taste.
Serve as an accompaniment.
GREEK SALAD
Makes 4 serves
INGREDIENTS
3 Lebanese cucumbers
1 Spanish onion, peeled and quartered
8 Roma tomatoes, quartered
125g Fetta cheese, drained and cubed
125g Kalamata olives
1 clove garlic, peeled and sliced
200g mixed lettuce leaves
½ cup/125ml French salad dressing
Freshly ground black pepper
METHOD
4. Assemble the Kitchen Wizz™ Food
Processor using the thick slicing disc.
5. Slice cucumbers and onions, then
transfer to a large serving bowl and toss
with remaining ingredients.
Serve chilled with crusty bread.
WALDORF SALAD
Makes 4-6 serves
INGREDIENTS
3 Granny Smith apples, quartered
½ bunch celery sticks, trimmed
2 tablespoons lemon juice
100g smoked walnuts
Dressing:
INGREDIENTS
3 egg yolks
2 teaspoons seeded mustard
¼ cup olive oil
2 tablespoons garlic chives
Salt and pepper, optional
METHOD
1. Assemble the Kitchen Wizz™ Food
Processor using the thick slicing disc.
2. Slice apples and celery, then transfer to a
large serving bowl and toss with lemon
juice and walnuts.
3. Reassemble the Kitchen Wizz™ Food
Processor using the processing blade.
4. For the dressing: place eggs yolks and
mustard into the processing bowl. With the
motor running, slowly add the oil through
the food chute processing until smooth and
creamy. Add chives and process until just
combined. Season to taste.
5. Fold dressing through tossed
ingredients and serve chilled.