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34
SOUPS/SALADS/SIDES
The mix of fresh herbs and crunchy vegetables makes this salad
an instant winner. The bonus — it doesn’t get soggy while sitting!
FRESH HERB SALAD
Makes about 8 cups
Active Time: 25 minutes
Inactive Time: n/a
1. Insert the chopping blade into the work bowl of the
food processor. Add the parsley, dill and mint and
pulse until roughly chopped. Leave the herbs in the
bowl and remove the chopping blade.
2. Insert the slicing disc at setting 3 into the work bowl.
Slice the celery, cucumber, romaine and radishes.
3. Remove the slicing disc and replace with the medium
shredding disc. Shred the carrots on High. Transfer all
vegetables to a large mixing bowl.
4. Toss with the tomatoes and enough dressing to coat
the vegetables (you may want more or less than ½
cup, depending on preference). Add salt to taste and
adjust seasoning as desired.
Nutritional information per serving (½ cup):
Calories 126 (88% from fat) • carb. 3g • pro. 1g • fat 13g
• sat. fat 2g • chol. 0mg • sod. 156mg • calc. 21mg • fiber 1g
¼ CUP FRESH PARSLEY
¼ CUP FRESH DILL
½ CUP FRESH MINT
4 CELERY STALKS, TRIMMED AND
CUT TO FIT FEED TUBE
1 MEDIUM TO LARGE CUCUMBER,
TRIMMED AND QUARTERED
¼ TO ½ HEAD ROMAINE LETTUCE, TRIMMED
AND CUT TO FIT FEED TUBE
4 SMALL TO MEDIUM RADISHES,
TRIMMED
2 MEDIUM CARROTS, TRIMMED AND
PEELED
½ CUP GRAPE TOMATOES, HALVED
½ CUP TARRAGON DRESSING
(PAGE 27)
1 TO 2 PINCHES KOSHER SALT
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