Chopped Salad

Yield: 10 cups

1    small shallot, peeled and trimmed
1    head romaine, cut to fit feed tube
1    endive, trimmed
1    cup cherry or grape tomatoes
1    avocado, pitted
2    hard-boiled eggs
1    cooked chicken breast
⅓   cup walnuts, toasted
4    slices cooked bacon, halved
¾   cup Ranch Dressing (page 29)

Nutritional information per serving (1 cup with 1 tablespoon dressing):
Calories 176 (61% from fat) • carb. 7g • pro. 11g • fat 12g • sat. fat 3g • chol. 62mg • sod. 231mg • calc. 72mg • fiber 4g

1. Insert the slicing disc, set to 2mm, into the work bowl of the food processor. Slice the shallot. Adjust the slicing disc to 7mm and slice on High the romaine, endive, tomatoes, avocado, and eggs, in that order. Transfer to a large serving bowl. Slice the chicken breast, again at 7mm on High, and add to the bowl with the other sliced ingredients.
2. Remove the slicing disc and replace it with the chopping blade. Add the walnuts and bacon and pulse to roughly chop. Sprinkle both over the other salad ingredients.
3. Serve with the Ranch Dressing on the side.
Note: Due to the various consistencies of the ingredients of this salad, it should be served immediately after preparing.