KITCHENAID KPFP850 - Manual (Page 49)

47
F
OOD
P
ROCESSOR
R
ECIPES
DRESSING
2 strips lime peel
1 ⁄
4
cup vegetable oil
2 tablespoons lime juice
1 teaspoon Dijon mustard
1 ⁄
2
teaspoon sugar
1 ⁄
2
teaspoon salt
teaspoon crushed red pepper
SALAD
1 medium (about 1 lb.) jicama,
peeled and cut into eighths
lengthwise
2 seedless oranges, peeled and
cut into halves lengthwise
1 ⁄
2
red onion, cut into halves
lengthwise
2 ribs celery, cut into 2 1 ⁄
2
-inch
pieces
Lettuce leaves, if desired
Position multipurpose blade in work bowl. With processor running, add lime peel through
small feed tube. Process until minced, 10 to 12 seconds; scrape sides of bowl. Add
remaining dressing ingredients. Process until blended, 5 to 8 seconds; scrape sides of bowl.
Exchange multipurpose blade for 4 mm slicing disc in work bowl. Add jicama, oranges,
onion, and celery to feed tube in batches. Process to slice. Remove to large mixing bowl.
Toss gently to mix and coat. Cover; refrigerate at least 2 hours to blend flavors. Serve on
lettuce-lined plate, if desired.
Yield: 8 servings ( 3 ⁄
4
cup per serving).
Per Serving: About 120 cal, 1 g pro, 14 g carb, 7 g total fat, 1.5 g sat fat, 0 mg chol,
170 mg sod.
FRESH JICAMA SALAD
1 ⁄
8
– 1 ⁄
4