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SALADS
CHOPPED SALAD
This delicious, garden-fresh salad is always a big hit – even among
non-salad eaters!
2 c e l e r y s t a l k s , cut into
1-inch p i ec e s
2 med i u m ca rrots, about
4 ounc es, cut into
1-inch p i ec e s
½ r ed o nio n, cut into
1-inch p i ec e s
¾ cup flat l eaf p a r s le y
6 sca ll io ns , tr i m m e d and
cut i nto 1-inch p i ec e s
¾ c ucumber, about
12 oun ces , cut into
1-inch p i ec e s
¾ pound r ip e t oma toes ,
cut i nto 1-inch p i ec e s
1½ cups c or n, f r e s h o r
f r o z e n th aw e d
1 can (15 o unc es) chi ckp ea s
½ teas poo n kos her salt
¼ teaspoon f r es h l y Ground
bla ck p e p pe r
3 tablesp oons he r b ed
vi n a i G re t t e (paGe 8)
Makes 10 cups
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):
Calories 140 (28% from fat)
|
carb. 23g
|
pro. 5g
|
fat 5g
|
sat. fat 1g
|
chol. 0mg
|
sod. 342mg
|
calc. 53mg
|
fiber 5g