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This delicious, garden-fresh salad is always a big hit – even among non-salad eaters!

Chopped Salad
INGREDIENTS

¼         large red onion, peeled and cut into 1-inch pieces


¼         cup fresh italian parsley, stems discarded


½         medium cucumber, seeded and cut into 1-inch pieces


1          celery stalk, trimmed and cut to fit the feed tube


1          medium carrot, peeled and cut to fit the feed tube


1          pint of grape tomatoes, halved lengthwise



 


½             cup corn, fresh or frozen (thawed)


1              cup canned chickpeas, drained and rinsed


½             teaspoon kosher salt


¼             teaspoon freshly ground black pepper


2½           tablespoons basic vinaigrette (use our recipe on the website, or any simple purchased vinaigrette)

Instructions

  1. Insert the chopping blade into the work bowl of the food processor. Add the onion and parsley; pulse to chop, about 5 pulses.

  2. Add the cucumber to the work bowl and pulse to roughly chop, 5 pulses, add to mixing bowl.

  3. Remove the chopping blade and insert the slicing disc. Fit the celery and carrot together in the feed tube and slice. Add to the bowl along with the tomatoes, corn and chickpeas. Toss all ingredients together with salt, pepper and vinaigrette. Taste and adjust seasoning accordingly. Serve immediately.

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RECIPE FACTS

Servings: makes about 4 cups

Nutritional information per serving

Nutritional information per serving (½ cup): Calories 87 (38% from fat) | carb. 12g | pro. 2g | fat 4g sat. fat 1g | chol. 0mg | sod. 271mg | calc. 25mg | fiber 2g

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