KITCHENAID 670 - Manual (Page 38)

36
1 ⁄
3
small head (about
1 ⁄
2
lb.) cauliflower,
cut into florets
1 stalk (about 3 ⁄
4
lb.)
broccoli, cut into
florets
2 medium carrots, cut
in 2 1 ⁄
2
-inch pieces
Vinaigrette Dressing
1 ⁄
4
cup vegetable oil
2 tablespoons red wine
vinegar
1 tablespoon fresh
lemon juice
2 green onions, cut in
1-inch pieces
3 ⁄
4
teaspoon prepared
mustard
1 ⁄
2
teaspoon sugar
1 ⁄
4
teaspoon black
pepper
Position multipurpose blade in work bowl. Add
cauliflower. Pulse 6 to 8 times, about 1 second
each time, until coarsely chopped. Remove to large
mixing bowl.
Add broccoli to work bowl. Pulse 6 to 8 times,
about 1 second each time, until coarsely chopped.
Add to mixing bowl.
Exchange multipurpose blade for 4 mm shredding
disc. Add carrots. Process to shred. Add to mixing
bowl.
Exchange shredding disc for mini bowl and mini
blade. Add vinaigrette dressing ingredients. Process
until smooth, about 20 to 25 seconds. Pour
dressing over vegetables. Toss to coat.
Yield: 6 servings.
Per serving: About 109 cal, 2 g pro, 6 g car, 9 g
fat, 0 mg chol, 29 mg sod.
Vegetable Crunch Salad
4 medium potatoes,
boiled, peeled
1 medium onion, cut
in 4 pieces
4 slices bacon
4 teaspoons all-
purpose flour
4 teaspoons sugar
1 ⁄
2
teaspoon celery seed
1 ⁄
4
teaspoon black
pepper
1 ⁄
2
cup water
1 ⁄
4
cup vinegar
1 jar (2 oz.) diced
pimientos, drained
Position 4 mm slicing disc in work bowl. Add
potatoes. Process to slice. Set aside.
Exchange slicing disc for multipurpose blade. Add
onion. Pulse 8 to 10 times, about 1 second each
time, until coarsely chopped.
In large skillet over medium-high heat, cook bacon
for 3 to 4 minutes, until crisp. Remove, drain and
crumble. Reserve 1 tablespoon drippings in skillet.
Add onion. Cook and stir for 2 to 3 minutes, until
tender. Add flour, sugar, celery seed, and pepper.
Stir to combine. Reduce heat to medium-low. Cook
and stir until mixture is bubbly. Add water and
vinegar. Heat to boiling, stirring constantly. Boil for
1 minute. Add potatoes, bacon, and pimientos. Stir
gently to combine. Heat until warm.
Yield: 6 servings.
Per serving: About 123 cal, 3 g pro, 23 g car,
2 g fat, 4 mg chol, 74 mg sod.
Hot Potato Salad