Cuisinart Elite DLC-XPN - Manual (Page 53)

34
SALADS
CHOPPED SALAD
This delicious, garden-fr esh salad is always a big hit – even among
non-salad eaters!
2
CELERY STALKS
,
CUT INTO
1-
INCH PIECES
2
MEDIUM CARROTS
,
ABOUT
4
OUNCES
,
CUT INTO
1-
INCH PIECES
½
RED ONION
,
CUT INTO
1-
INCH PIECES
¾
CUP FLAT LEAF PARSLEY
6 SCALLIONS , TRIMMED AND
CUT INTO 1- INCH PIECES
¾
CUCUMBER
,
ABOUT
12 OUNCES , CUT INTO
1- INCH PIECES
¾
POUND RIPE TOMATOES
,
CUT INTO 1- INCH PIECES
1½
CUPS CORN
,
FRESH OR
FROZEN THAWED
1
CAN
(15
OUNCES
)
CHICKPEAS
½
TEASPOON KOSHER SALT
¼
TEASPOON FRESHLY GROUND
BLACK PEPPER
3 TABLESPOONS H ERBED
V
INAIGRETTE
(
PAG E
8)
Makes 10 cups
Approximate pr eparation time: 20 to 25 minutes,
including vinaigrette
Insert the large metal chopping blade into the lar ge
work bowl of the Cuisinart
®
Food Processor . Add the
celery, carr ots, 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. T oss all ingredients together with
salt, pepper and vinaigrette. T aste 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