KITCHENAID KPFP850 - Manual (Page 53)

51
F
OOD
P
ROCESSOR
R
ECIPES
SALAD
1 package (1 lb.) fresh
cauliflower florets, cut into
1
1 ⁄
2
-inch pieces
1 stalk (about 3 ⁄
4
lb.) broccoli
2 bulbs kohlrabi, peeled
3 medium carrots, peeled
DRESSING
1 ⁄
2
cup vegetable oil
1 ⁄
4
cup red wine vinegar
2 tablespoons fresh lemon juice
3 green onions, cut into 1-inch
pieces
1 1 ⁄
2
teaspoons prepared mustard
1 teaspoon sugar
1 ⁄
2
teaspoon salt
teaspoon cracked black pepper
Position multipurpose blade in work bowl. Add cauliflower. Pulse 5 to 6 times, about 1 second
each time, or until chopped. Remove to large mixing bowl.
Cut broccoli florets into 1 1 ⁄
2
-inch pieces and reserve stalk. Add florets to work bowl. Pulse
3 to 5 times, about 1 second each time, or until chopped. Add to mixing bowl.
Exchange multipurpose blade for 4 mm shredding disc in work bowl. Add kohlrabi, carrots,
and reserved broccoli stalk, cutting to fit feed tube if necessary. Process to shred. Add to
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: 20 servings ( 1 ⁄
2
cup per serving).
Per serving: About 70 cal, 1 g pro, 4 g carb, 6 g total fat, 1 g sat fat, 0 mg chol,
85 mg sod.
BROCCOLI-KOHLRABI CONFETTI SALAD
1 ⁄
2
– 3 ⁄
4