www.oster.com
www.oster.com
14
15
RECIPES
7 Layer Salad for a Crowd
1 medium iceberg or romaine lettuce
6 medium carrots
6 mini cucumbers
8 celery stalks
1 medium purple onion
8 plum tomatoes
6 oz Monterey Jack cheese
½ cup Lime Cilantro dressing
Process lettuce, carrots, cucumbers, celery, purple onion and tomatoes through the processor
using the slicing disc and forming layers of each vegetable.
Change disc to the shredding side and process cheese through the processor topping the
salad with the cheese.
Prepare dressing and toss the dressing into the salad just before serving.
Makes 10 to 12 servings
Lime Cilantro Dressing: In bowl of processor, combine ¼ cup olive oil, 3 tbsp fresh lime juice, 3
sprigs of cilantro, 2 sprigs parsley, 1 medium clove garlic, ½ tsp salt and 1/8 tsp coarsely ground
pepper. Process to blend.
Coleslaw with Creamy Dill Dressing
½ medium head cabbage
¼ medium head purple cabbage
3 medium carrots
1 bunch green onions
6 radishes
2 celery stalks
Creamy Dill Dressing
Process vegetables through the processor into large salad bowl using the slicing disc.
Prepare dressing and toss the dressing into the salad; blend well. Refrigerate at least 30 minutes
or until ready to serve.
Makes 8 to 10 servings
Creamy Dill Dressing: In bowl of processor, combine 2/3 cup mayonnaise, ¼ cup rice wine
vinegar, 6 sprigs of chives, 4 sprigs dill, 1 medium clove garlic, ½ tsp salt and 1/8 tsp coarsely
ground pepper. Process to blend.
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