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Soups/Salads/Sides
5. Transfer ingredients to the prepared baking sheet. Form into a rectangle about ½ inch thick. Bake
until golden brown and slightly firm, about 25 minutes. Cool slightly before topping.
6. This crust can now be used as a traditional pizza crust. Top with your favorite pizza toppings and
return to the hot oven to finish cooking.
Nutritional information per serving:
Calories 90 (52% from fat) • carb. 3g • pro. 8g • fat 6g • sat. fat 3g • chol. 61mg • sod. 418mg • calc. 20mg • fiber 1g
Chopped Salad
This salad is a bit of a classic chopped salad, with some influence from the popular Cobb salad. We
love it with our Ranch Dressing on page 29 or a Green Goddess (recipe found on Cuisinart.com).
Yield: 10 cups
INGREDIENTS
1 small shallot, peeled and trimmed
1 head romaine, cut to fit feed tube
1 endive, trimmed
1 cup cherry or grape tomatoes
1 avocado, pitted
2 hard-boiled eggs
1 cooked chicken breast
¹⁄
³
cup walnuts, toasted
4 slices cooked bacon, halved
¾ cup Ranch Dressing (page 29)
INSTRUCTIONS
1. Insert the slicing disc, set to 2mm, into the work bowl of the food processor. Slice the shallot. Adjust
the slicing disc to 7mm and slice on High the romaine, endive, tomatoes, avocado, and eggs, in that
order. Transfer to a large serving bowl. Slice the chicken breast, again at 7mm on High, and add to
the bowl with the other sliced ingredients.
2. Remove the slicing disc and replace it with the chopping blade. Add the walnuts and bacon and
pulse to roughly chop. Sprinkle both over the other salad ingredients.
3. Serve with the Ranch Dressing on the side.
Note: Due to the various consistencies of the ingredients of this salad, it should be served immediately
after preparing.
Nutritional information per serving (1 cup with 1 tablespoon dressing):
Calories 176 (61% from fat) • carb. 7g • pro. 11g • fat 12g • sat. fat 3g • chol. 62mg • sod. 231mg • calc. 72mg • fiber 4g
Spicy Cucumber and Avocado Soup
This cold soup is a nice alternative to gazpacho when the days are too hot to turn on the stove.
Best of all, it is ready in just minutes!
Yield: about 6 cups
INGREDIENTS
2 scallions, trimmed, white and light
green parts, cut into 1-inch pieces
1 jalapeño, seeded and cut into
1-inch pieces
2 seedless cucumbers, peeled and cut
into 1-inch pieces
½ cup packed cilantro
2 ripe avocados, pitted and quartered
2 teaspoons grated lime zest
2 teaspoons honey
1 teaspoon fine sea salt
1 can (13 ounces) coconut milk
3 tablespoons fresh lime juice
water, as needed
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