User guide

SOUPS/SALADS/SIDES

CHOPPED SALAD

This delicious, garden-fresh salad is always a big hit –

even among non-salad eaters!

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

1 SMALL SHALLOT, CUT INTO 1-INCH

PIECES

2 SCALLIONS, TRIMMED AND CUT

INTO 1-INCH PIECES

¼ CUP FRESH ITALIAN PARSLEY,

STEMS DISCARDED

1 CELERY STALK, TRIMMED AND

HALVED LENGTHWISE

1 MEDIUM CARROT, TRIMMED,

PEELED AND HALVED LENGTHWISE

½ MEDIUM CUCUMBER, SEEDED AND

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

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