1
/
3
small head (about
1
/
2
lb.) cauliflower,
cut into florets
1 stalk (about
3
/
4
lb.)
broccoli, cut into
florets
2 medium carrots, cut
in 2
1
/
2
-inch pieces
Vinaigrette Dressing
1
/
4
cup vegetable oil
2 tablespoons red
wine vinegar
1 tablespoon fresh
lemon juice
2 green onions, cut in
1-inch pieces
3
/
4
teaspoon prepared
mustard
1
/
2
teaspoon sugar
1
/
4
teaspoon black
pepper
Position multipurpose blade in work bowl. Add
cauliflower. Pulse 6 to 8 times, about 1 second each
time, until coarsely chopped. Remove to large
mixing bowl.
Add broccoli to work bowl. Pulse 6 to 8 times, about
1 second each time, until coarsely chopped. Add to
mixing bowl.
Exchange multipurpose blade for 4 mm shredding
disc. Add carrots. Process to shred. Add to
mixing bowl.
Exchange shredding disc for mini bowl and mini
blade. Add vinaigrette dressing ingredients. Process
until smooth, about 20 to 25 seconds. Pour dressing
over vegetables. Toss to coat.
Yield: 6 servings.
Per serving: About 109 cal, 2 g pro, 6 g car, 9 g fat,
0 mg chol, 29 mg sod.
a~b
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VEGETABLE CRUNCH SALAD
40
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