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SOUPS/SALADS/SIDES
CHOPPED SALAD
This delicious, garden-fresh salad is always a big hit –
even among non-salad eaters!
Makes about 4 cups
1. Insert the chopping blade into the work bowl
of the food processor. Add the onion and parsley;
pulse to chop, about 5 pulses.
2. Add the cucumber to the work bowl and pulse to
roughly chop, 5 pulses, add to mixing bowl.
3. Remove the chopping blade and insert the slicing
disc. Fit the celery and carrot together in the feed
tube and slice. Add to the bowl along with the
tomatoes, corn and chickpeas. Toss all ingredients
together with salt, pepper and vinaigrette. Taste and
adjust seasoning accordingly. Serve immediately.
Nutritional information per serving (½ cup):
Calories 87 (38% from fat)
|
carb. 12g
|
pro. 2g
|
fat 4g
sat. fat 1g
|
chol. 0mg
|
sod. 271mg
|
calc. 25mg
|
ber 2g
¼ LARGE RED ONION, PEELED
AND CUT INTO 1-INCH PIECES
¼ CUP FRESH ITALIAN PARSLEY,
STEMS DISCARDED
½ MEDIUM CUCUMBER, SEEDED
AND CUT INTO 1-INCH PIECES
1 CELERY STALK, TRIMMED AND
CUT TO FIT THE FEED TUBE
1 MEDIUM CARROT, PEELED AND
CUT TO FIT THE FEED TUBE
1 PINT OF GRAPE TOMATOES,
HALVED LENGTHWISE
½ CUP CORN, FRESH OR
FROZEN (THAWED)
1
CUP CANNED CHICKPEAS,
DRAINED AND RINSED
½ TEASPOON KOSHER SALT
¼ TEASPOON FRESHLY GROUND
BLACK PEPPER
2½ TABLESPOONS BASIC
VINAIGRETTE (PAGE 7)