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55
SALADS
CHOPPED SALAD
This delicious, garden-fresh salad is always a big hit.
3 CELERY STALKS, CUT INTO
1-INCH PIECES
3 MEDIUM CARROTS,
CUT INTO 1-INCH PIECES
1 RED ONION, CUT INTO
1-INCH PIECES
1 CUP FRESH ITALIAN PARSLEY,
LEAVES ONLY
8 SCALLIONS, TRIMMED AND
CUT INTO 1-INCH PIECES
1 MEDIUM CUCUMBER,
CUT INTO 1-INCH PIECES
1 POUND RIPE TOMATOES,
CUT INTO 1-INCH PIECES
2 CUPS CORN, FRESH OR
FROZEN (THAWED)
1 CAN (15 OUNCES)
CHICKPEAS, DRAINED
¾ TEASPOON KOSHER SALT
½ TEASPOON FRESHLY GROUND
BLACK PEPPER
¼ CUP HERBED VINAIGRETTE
(PAGE 28)
Makes 12 cups
Approximate preparation time: 20 to 25 minutes, including
preparing 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):
Calories 140 (28% from fat)
|
carb. 23g
|
pro. 5g
|
fat 5g
sat. fat 1g
|
chol. 0mg
|
sod. 342mg
|
calc. 53mg
|
fi ber 5g
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