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44
SOUPS/SALADS/SIDES
CHOPPED SALAD
This delicious, garden-fresh salad is always a big hit – even among non-salad eaters!
1 SMALL SHALLOT, CUT INTO 1-INCH
PIECES
2 SCALLIONS, TRIMMED, CUT INTO
1-INCH PIECES
¼ CUP FRESH ITALIAN PARSLEY,
STEMS DISCARDED
1 CELERY STALK, TRIMMED, HALVED
LENGTHWISE
1 MEDIUM CARROT, TRIMMED,
PEELED, HALVED LENGTHWISE
½ MEDIUM CUCUMBER, PEELED,
SEEDED, QUARTERED LENGTHWISE
2 PLUM TOMATOES, QUARTERED
LENGTHWISE
½ CUP CORN, FRESH OR FROZEN,
THAWED
1 CUP CANNED CHICKPEAS, DRAINED
AND RINSED
½ TEASPOON KOSHER SALT
¼ TEASPOON FRESHLY GROUND
BLACK PEPPER
2½ TABLESPOONS BASIC VINAIGRETTE
(PAGE 28)
Makes about 4 cups
1. Insert the chopping blade into the work bowl of the
food processor. Add the shallot, scallions and parsley;
pulse to chop, about 10 pulses.
2. Remove the chopping blade and insert the medium
slicing disc. Slice the celery, carrot, cucumber and
tomatoes on High.
3. Transfer ingredients from work bowl to a large mixing
bowl and toss with the corn, chickpeas, salt, pepper
and vinaigrette.
4. Taste and adjust seasoning accordingly. Serve
immediately.
Nutritional information per serving (½ cup):
Calories 87 (38% from fat) • carb. 12g • pro. 2g • fat 4g
sat. fat 1g • chol. 0mg • sod. 271mg • calc. 25mg • fi ber 2g
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