KITCHENAID 12 CUP KFP750 - Manual (Page 29)

27
Broccoli Kohlrabi Salad
1 stalk (about 3 ⁄
4
lb.)
broccoli
2 bulbs kohlrabi,
peeled and cut into
eighths lengthwise
1 large carrot, peeled
Dressing
1 ⁄
3
cup vegetable oil
3 tablespoons red
wine vinegar
1 tablespoon fresh
lemon juice
2 green onions, cut
into 1-inch pieces
1 teaspoon prepared
mustard
1 teaspoon sugar
1 ⁄
2
teaspoon coarsely
ground black pepper
1 ⁄
4
teaspoon salt
Position 2 mm slicing disc in work bowl. Add
broccoli (stalk and florets), cutting to fit feed tube
if necessary. Process to slice. Add kohlrabi. Process
to slice.
Exchange slicing disc for 4 mm shredding disc in
work bowl. Add carrot. Process to shred. Remove
vegetable mixture to large mixing bowl.
Exchange shredding disc for multipurpose blade in
work bowl. Add dressing ingredients. Process until
smooth, 10 to 15 seconds. Pour dressing over
vegetables. Toss to coat.
Chill at least 1 hour to blend flavors.
Yield: 10 servings ( 1 ⁄
2
cup per serving).
Per Serving: About 90 cal, 2 g pro, 5 g carb,
8 g total fat, 1.5 g sat fat, 0 mg chol, 85 mg sod.