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53
SALADS
CHOPPED SALAD
This delicious, garden-fresh salad is always a big hit – even among
non-salad eaters!
2 CELERY STALKS, CUT INTO
1-INCH PIECES
2 MEDIUM CARROTS, ABOUT
4 OUNCES, CUT INTO
1-INCH PIECES
½ RED ONION, CUT INTO
1-INCH PIECES
¾ CUP FRESH ITALIAN PARSLEY
6 SCALLIONS, TRIMMED AND CUT
INTO 1-INCH PIECES
1 SMALL TO MEDIUM CUCUMBER,
CUT INTO 1-INCH PIECES
¾ POUND RIPE TOMATOES,
CUT INTO 1-INCH PIECES
1½ CUPS CORN, FRESH OR FROZEN
THAWED
1 CAN (15 OUNCES) CHICKPEAS
½ TEASPOON KOSHER SALT
¼ TEASPOON FRESHLY GROUND
BLACK PEPPER
3 TABLESPOONS HERBED
VINAIGRETTE (PAGE 8)
Makes 10 cups
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 in 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
|
fiber 5g
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