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Chicken Wild Rice Salad
2 green onions, cut
into 1-inch pieces
1 pound boneless,
skinless chl_'ken
breast halves, grilled
or broiled and
cooled
large red bell
pepper; seeded and
cut into quarter:s
lengthwise
1 medium rib celery
2 cups cooked wild
rice, cooled
Dressing
cup vegetable oil
cup white wine or
rice vinegar
2 tablespoons Dijon
mustard
teaspoon salt
teaspoon coar:sely
ground black pepper
teaspoon hot pepper
Sauce
Position multipurpose blade in work bowl. Add
onions. Pulse 1 to 2 times, about 2 seconds each
time, or until chopped.
Exchange multipurpose blade for 2 mm slicing disc
in work bowl. Add chicken, bell pepper, and celery
in batches. Process to slice. Remove to large mixing
bowl. Add rice; toss to mix.
Exchange slicing disc for multipurpose blade in
work bowl. Add dressing ingredients. Process until
smooth, 3 to 5 seconds. Pour dressing over salad
mixture. Toss to coat. Refrigerate at least 1 hour
before serving.
Yield: 5 servings.
Tip: Entire salad may be assembled 1 day in advance
and refrigerated.
Per Serving: About 370 cal, 22 g pro, 16 g carb,
25 g total fat, 4.5 g sat fat, 50 mg chol,
450 mg sod.
Asian Coleslaw
I package (3 oz.)
rarnen noodles
phrimp, chicken, or
vegetable flavor)
large head (about
? lb.) Napa cabbage,
cored
medium red onion
cup salted sunflower
seeds
Dressing
cup vegetable oil
2 tablespoons n'ce
vinegar or rice wine
2 tablespoons sugar
Remove and reserve seasoning packet from noodles.
Crumble noodles and place on baking sheet. Bake
at 375°F for 5 minutes, or until toasted. Cool.
Position 2 mm slicing disc in work bowl. Add
cabbage and onion in batches, cutting to fit feed
tube if necessary. Process to slice. Remove to large
mixing bowl. Add sunflower seeds and noodles;
toss to mix.
Exchange slicing disc for multipurpose blade in
work bowl. Add oil, vinegar, sugar, and contents of
seasoning packet. Process until blended and sugar is
dissolved, 10 to 15 seconds. Pour dressing over
salad. Toss to coat.
Chill at least 1 hour before serving to blend flavors.
Yield: 12 servings (1/_cup per serving).
Per Serving: About 110 cal, 2 g pro, 9 g carb,
8 g total fat, 1.5 g sat fat, 0 mg chol, 115 mg sod.
3O
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