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1
⁄2 medium (about
3
⁄4 lb.) red cabbage
1 medium Granny
Smith or golden
delicious apple,
cored, cut in
4 pieces each
Dressing
1
⁄2 cup nonfat yogurt
1
⁄4
cup nonfat
mayonnaise
2 tablespoons fresh
lemon juice
1
1
⁄2 teaspoons sugar
Position reversible slicing/shredding disc in work
bowl to slice. Add cabbage. Process to slice.
Remove to large mixing bowl.
Exchange reversible slicing/shredding disc for
multipurpose blade. Add apple. Pulse 8 to 10 times,
about 1 second each time, until finely chopped.
Add to mixing bowl.
In small mixing bowl, combine dressing ingredients.
Pour over cabbage and apple. Toss to coat.
Yield: 6 servings.
Per serving: About 60 cal, 2 g pro, 14 g car, 0 g
fat, 0 mg chol, 177 mg sod.
Red Cabbage Slaw
3small (about
3
⁄4 lb.)
green zucchini, cut in
2
1
⁄2-inch pieces
2small (about
1
⁄2 lb.)
yellow zucchini, cut
in 2
1
⁄
2-inch pieces
Dressing
1
⁄3 cup vegetable oil
3 tablespoons red wine
vinegar
1
⁄4 small red bell pepper
3 green onions, cut in
1-inch pieces
2 tablespoons loosely
packed parsley leaves
1
⁄
4 teaspoon garlic salt
1
⁄4 teaspoon dry
mustard
Position 4 mm shredding disc in work bowl. Add
zucchini. Process to shred. Remove to medium
mixing bowl.
Exchange shredding disc for multipurpose blade.
Add dressing ingredients. Process until almost
smooth, about 10 to 12 seconds. Pour dressing
over zucchini. Toss to coat.
Yield: 6 servings.
Per serving: About 126 cal, 1 g pro, 4 g car,
12 g fat, 0 mg chol, 45 mg sod.
Shredded Summer Squash Salad