Sides

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makes about 4 cups

View Recipe

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makes about 4 cups

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

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)

Preparation

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

This recipe was prepared with

This salad is a cross between a traditional Caesar and an Italian Tre Colore salad thanks to the colorful radicchio. Massaging the greens softens them and takes out some of the bitterness, and also makes them more easily digestible.

Sliced Brussels Sprouts Caesar Salad

The different textures in this salad crunchy Brussels sprouts and croutons, soft cheese, and
creamy dressing will have you reaching for seconds and thirds.