42 43
SOUPS/SALADS/SIDES
1 CUP (250 ML) FRESH ITALIAN
PARSLEY, STEMS DISCARDED
1 LARGE CARROT, PEELED
AND TRIMMED
1 MEDIUM-LARGE RADISH,
TRIMMED
¼ MEDIUM HEAD RED
CABBAGE, CORED
¼ MEDIUM HEAD SAVOY
CABBAGE, CORED
¼ TEASPOON (1 ML) KOSHER SALT
1
⁄8 TEASPOON (0.5 ML) FRESHLY
GROUND BLACK PEPPER
2 TO 3 TEASPOONS (10 TO 15 ML) CIDER
VINEGAR
2½ TABLESPOONS (40 ML) EXTRA
VIRGIN OLIVE OIL
Makes about 4 cups (1 L)
1. Insert the chopping blade into the work bowl of the
food processor. Add parsley and pulse to finely chop,
about 6 to 8 pulses.
2. Keeping the parsley in the bowl, remove the chop-
ping blade and insert the shredding disc. Shred the
carrot and the radish. Remove the shredding disc
and flip to the slicing side. Slice the cabbage.
3. Transfer ingredients to a large mixing or serving
bowl. Toss vegetables together with the salt, pepper,
vinegar and oil. Taste and adjust seasoning as
desired.
Nutritional information per serving [½ cup (125 ml)]:
Calories 55 (68% from fat) • carb. 4g • pro. 1g • fat 4g
sat. fat 1g • chol. 0mg • sod. 89mg • calc. 25mg • fiber 1g
A mayonnaise-free version of the classic barbecue dish,
this is nice and light, with the same tang.
COLESLAW
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 L)
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 (125 ml)]:
Calories 87 (38% from fat)
|
carb. 12g
|
pro. 2g
|
fat 4g
sat. fat 1g
|
chol. 0mg
|
sod. 271mg
|
calc. 25mg
|
fiber 2g
¼ LARGE RED ONION, PEELED AND
CUT INTO 1-INCH (2.5 CM)PIECES
¼ CUP (60ML) FRESH ITALIAN
PARSLEY, STEMS DISCARDED
½ MEDIUM CUCUMBER, SEEDED
AND CUT INTO 1-INCH (2.5 CM)
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 (473 ML) OF GRAPE
TOMATOES, HALVED
LENGTHWISE
½ CUP (125 ML) CORN, FRESH OR
FROZEN (THAWED)
1 CUP (250 ML) CANNED
CHICKPEAS, DRAINED AND
RINSED
½ TEASPOON (2 ML) KOSHER SALT
¼ TEASPOON (1 ML) FRESHLY
GROUND BLACK PEPPER
2½ TABLESPOONS (40 ML) BASIC
VINAIGRETTE (PAGE 7)
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