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53
SOUPS/SALADS
PEAR AND KALE SALAD
This salad pairs well with our Basic Vinaigrette on page 31.
Makes 9 to 10 cups
1. Set Slicing Disc to setting 7. Insert Slicing Disc. Slice
kale. Reserve in bowl.
2. Adjust Slicing Disc to setting 2. Slice cabbage,
carrots, pear and cucumber. Transfer to a Large Work
Bowl. Add walnuts. Toss with desired dressing.
TIP:
The dressing for this salad (and most others) can be
made in the Large Work Bowl with all the veggies sliced
right on top for the ultimate one-bowl cleanup.
The walnuts can be chopped in the Large Work Bowl
prior to prepping the rest of the salad.
Nutritional information per serving (1 cup, without dressing):
Calories 38 (24% from fat) | carb. 7g | pro. 1g | fat 1g
sat. fat 0g | chol. 0mg | sod. 77mg | calc. 38mg | fiber 2g
1
bunch
lacinato
kale
¼
small
red
cabbage
head
,
cored
and
cut
to
fit
feed
tube
2
carrots
,
peeled
and
cut
to
fit
feed
tube
1
pear
,
cored
and
quartered
½
e
nglish
cucumber
,
quartered
and
cut
to
fit
feed
tube
½
cup
walnuts
,
toasted
and
roughly
chopped
*
*