29
CHOPPED SALAD
This delicious, garden-fresh salad is always a big hit – even among
non-salad eaters!
3 CELERY STALKS, CUT INTO
1-INCH (2.5 CM) PIECES
3 MEDIUM CARROTS (ABOUT
4 OUNCES (115 G) ), CUT INTO
1-INCH (2.5 CM) PIECES
1 RED ONION, CUT INTO
1-INCH (2.5 CM) PIECES
1 CUP (250 ML) FLAT-LEAF
PARSLEY
8 SCALLIONS, TRIMMED AND CUT
INTO 1-INCH (2.5 CM) PIECES
1 CUCUMBER (ABOUT
12 OUNCES (340 G) ), CUT
INTO 1-INCH (2.5 CM) PIECES
1 POUND (500 G) RIPE
TOMATOES, CUT INTO 1-INCH
(2.5 CM) PIECES
2 CUPS (500 ML) CORN, FRESH
OR FROZEN (THAWED)
1
CAN (19 OUNCES (540 G) )
CHICKPEAS
¾ TEASPOON (3.75 ML) KOSHER
SALT
½ TEASPOON (2 ML) FRESHLY
GROUND BLACK PEPPER
¼ CUP(50 ML) HERBED
VINAIGRETTE
(SEE PAGE 7)
Makes 12 cups (2.7 L)
Approximate preparation time: 20 to 25 minutes, including
vinaigrette
Insert the large metal chopping blade into the large work bowl
of the Cuisinart
®
Food Processor. Add the celery, carrots, 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. Toss all ingredients together with salt,
pepper and vinaigrette. Taste and adjust seasoning accord-
ingly. Serve immediately.
Nutritional information per serving (1 cup (250 ml) ):
Calories 140 (28% from fat)
|
carb. 23g
|
pro. 5g
|
fat 5g
|
sat. fat 1g
|
chol. 0mg
|
sod. 342mg
|
calc. 53mg
|
fi ber 5g
SALADS
To Next Page
Loading...
Need help?
General
