SLICED TOMATOES ON SHREDDED
LETTUCE
You can prepare all the elements of this
salad in the work bowl.
Makes 6 servings
1
⁄
4
cup parsley leaves, loosely packed
1
medium shallot, peeled
4
1
⁄
2
tablespoons safflower oil
1
1
⁄
2
tablespoons red wine vinegar
1
⁄
2
teaspoon Dijon-style mustard
1
⁄
2
teaspoon sugar
1
⁄
2
teaspoon salt
4
firm, ripe, medium tomatoes, cored
and cut flat at ends
1
medium head romaine lettuce, washed
freshly ground black pepper
Use metal blade to finely chop parsley and
shallot. Add oil, vinegar, mustard, sugar and
salt through the feed tube while the machine is
running. Leave in work bowl. Remove metal
blade and insert standard slicing disc. Slice
tomatoes, using light pressure.
Cut lettuce into sections to fit feed tube.
Insert standard slicing disc and slice lettuce,
using medium pressure.
Transfer contents of work bowl to platter,
arranging tomatoes over lettuce in an attractive
pattern.
TIP: When preparing a meal, make the dishes
with the smallest amount of wet ingredients
first. In many cases, wiping the bowl with a
paper towel between recipes is sufficient.
Nutritional information per serving:
Calories 113 (72% from fat) • carb. 7g • pro. 2g
• fat 10g • sat. fat 1g • chol. 0mg • sod. 219mg
• calc. 29mg • fiber 2g
SALADS
CREAMY COLE SLAW
Cole slaw takes only minutes to prepare when
you don’t have to slice the cabbage by hand.
Makes 5 cups
1
⁄
4
cup parsley leaves, loosely packed
1
1-oz. piece onion, peeled
1
⁄
3
cup mayonnaise
1
⁄
2
tablespoon red wine vinegar
1
⁄
4
teaspoon salt
1
⁄
4
teaspoon freshly ground black pepper
1
⁄
2
large carrot, peeled
1
⁄
2
medium head green cabbage
Process parsley with metal blade until minced.
Add onion and process until minced. Add all
remaining ingredients except carrot and
cabbage; process 5 seconds to combine.
Remove metal blade.
Cut carrot in half crosswise. Core cabbage and
cut into wedges. Insert shredding disc and
shred carrot, using firm pressure. Insert thin
slicing disc and slice cabbage, using firm
pressure. Add contents of work bowl to mixing
bowl and toss to combine. Adjust seasoning.
Serve immediately or refrigerate for up to
24 hours. Before serving, drain excess liquid
and adjust seasoning. Serve chilled.
Nutritional information per serving:
Calories 137 (76% from fat) • carb. 7g • pro. 2g
• fat 12g • sat. fat 2g • chol. 6mg • sod. 221mg
• calc. 50mg • fiber 3g
SHREDDED CARROT SALAD
The brilliant colors of carrots and peas make
this fresh and simple salad a welcome addition
to a party buffet table.
Makes 8 servings
2
pounds young carrots, peeled
3
large scallions, trimmed in
1-inch pieces
1
⁄
4
cup fresh lemon juice
1
⁄
4
cup vegetable oil
1
teaspoon salt
1
teaspoon sugar
pinch of allspice
pinch of cinnamon
freshly ground black pepper
1
⁄
2
cup cooked peas, fresh or frozen
Cut carrots to fit feed tube horizontally. Parboil
them in salted water until you can just pierce
them with the tip of a sharp knife, about 3 to 5
minutes. Drain and rinse under cold water. When
cool, blot dry with paper towels.
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