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SALADS
Shredded
Carrots
and
Zucchini
Because
shredded
vegetables
cook
so
quickly,
all
their
natural
flavor
and
crispness
is
preserved.
If
you
like,
substitule
an
equal
amount
ot
parsnips
for
zucchini
4
servings
Peel
canots
and
cut
them
and
unpeeled
zucchini
to
fit
feed
lube
horizontally
Process
with
snredding
disc
Mell
hutler
in
large
skillet.
Add
shredded
vegetables
anil
sprinkle
with
a
little
sail
and
pepper.
Cover
anil
cook
until
iust
tender. 2 or
3
minutes
Season
with
tarragon,
salt
and pepper
to
taste.
37
3
2
1/4
1/2
INGREDIENTS
medium
carrots
(about
2
ounces
each)
medium
zucchini
(about
4
ounces
each)
cup
unsalted
butter
Salt
and pepper
to tasie
teaspoon
chopped
Fresh
tarragon
or 1/4
as
much
dried
(optional)
1-1/2
4-1/2
1/2
1/2
V2
4
l
Sliced
Tomatoes
on
Shredded
Lettuce
You
can
prepare
all
the
elemenls
of
this
salad
in
the
work
bowl.
INGREDIENTS
1/4
cup
parsley
leaves,
loosely
packed
medium
shalloi.
peeled
tablespoons
red-wine
vinegar
tablespoons
saltlower
oil
teaspoon
Dijon-style
mustard
teaspoon
sugar
leaspoon
salt
Freshly
ground
black
pepper
firm,
ripe,
medium
lomaloes.
cored
and
cut
Hat
ai
ends
medium
head
romaine
leltuce
S
servings
Use
metal blade
to
chop
parsley
and
shallots
fine
Add
all
remaining
ingredients,
excepl
tomatoes
and
lettuce,
through
the
feed
tube
opening
while
the
machine
is
running.
Remove
metal
blade
and
insert
slicing
disc.
Slice
tomatoes
into
dressing,
using
light
pressure
Cut
lettuce
into
sections
to
lit
teed
tube
Use
slicing
disc
to
slice
it.
using
medium
pressure.
Transfer
contents
of
work
bowl
to
platter,
arranging
lomatoes
over
letluce
in
an
attractive
pattern.
TIP:
When
preparing
a
meal,
make
the
dishes
with
the
least
amount
ot
wet
ingredients
first
For
exam
ple,
make
the
bread
fust,
then
you
don't
need
lo
wash
the
bowl
before
making
the
salad
In
man/
cases,
wiping
the
bowl
with
a
paper
lowel
between
recipes
is
sufficient.