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5 medium carrots, cut
in 2
1
/
2
-inch pieces
1
/
2
cup chopped dates
4 small lettuce leaves
3 tablespoons toasted
pecans
Dressing
1
/
4
cup nonfat
mayonnaise
2 tablespoons orange
juice
1
/
2
teaspoon grated
orange peel
Position 4 mm shredding disc in work bowl. Add
carrots. Process to shred. Remove to medium mixing
bowl. Add dates.
Exchange shredding disc for mini bowl and mini
blade. Add dressing ingredients. Process until
smooth, about 10 to 12 seconds.
Pour dressing over carrots and dates. Toss to coat.
Serve on lettuce-lined plates. Sprinkle with pecans.
Yield: 4 servings.
Per serving: About 157 cal, 2 g pro, 32 g car,
4 g fat, 0 mg chol, 253 mg sod.
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CARROT AND DATE SALAD
3 cups cooked chicken
chunks
1 hard-cooked egg,
peeled, halved
1
/
3
cup whole ripe
olives, pitted
3 green onions, cut in
1-inch pieces
2 ribs celery, cut in
2
1
/
2
-inch pieces
3
/
4
cup reduced-calorie
mayonnaise
1 jar (2 oz.) diced
pimientos, drained
1 tablespoon fresh
lemon juice
1
/
4
teaspoon salt
1
/
8
teaspoon black
pepper
1
/
4
cup sliced almonds
Spray 8 x 8-inch baking dish with no-stick
cooking spray.
Position multipurpose blade in work bowl. Add
chicken, egg, olives, and onions. Pulse 8 to
10 times, about 1 second each time, until coarsely
chopped. Remove to large mixing bowl.
Exchange multipurpose blade for 4 mm slicing disc.
Add celery. Process to slice. Add to mixing bowl.
In small mixing bowl, combine mayonnaise,
pimientos, lemon juice, salt, and pepper. Stir to mix.
Add to mixing bowl. Stir to coat.
Spread in baking dish. Sprinkle with almonds.
Bake at 375˚F for 20 to 25 minutes, until
thoroughly heated.
Yield: 4 servings.
Per serving: About 408 cal, 35 g pro, 9 g car,
26 g fat, 152 mg chol, 626 mg sod.
HOT CHICKEN SALAD
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