Owner Manual

40
SOUPS/SALADS
PEAR AND KALE SALAD
This salad pairs well with our Basic Vinaigrette on page 25.
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 bowl.
Add walnuts. Toss with desired dressing.
TIP: The dressing for this salad (and most others) can be
made in the large bowl with all the veggies sliced right
on top for the ultimate one-bowl cleanup.
Nutritional information per serving (1 cup):
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 english cucumber, quartered
and cut to fit feed tube
½ cup walnuts, toasted