recipes
null
Makes about 4 cups
null
Makes about 4 cups
This delicious, garden-fresh salad is always a big hit – even among non-salad eaters!
Nutritional information per serving (½ cup):Calories 87 (38% from fat)
carb. 12g
pro. 2g
fat 4gsat. fat 1g
chol. 0mg
sod. 271mg
calc. 25mg
fiber 2g
carb. 12g
pro. 2g
fat 4gsat. fat 1g
chol. 0mg
sod. 271mg
calc. 25mg
fiber 2g
Ingredients
- 1small shallot, cut into 1-inch
- pieces
- 2scallions, trimmed, cut into
- 1-inch pieces
- ¼cup fresh Italian parsley,
- stems discarded
- 1celery stalk, trimmed, halved
- lengthwise
- 1medium carrot, trimmed,
- peeled, halved lengthwise
- ½medium cucumber, peeled,
- seeded, quartered lengthwise
- 2plum tomatoes, quartered
- lengthwise
- ½cup corn, fresh or frozen,
- thawed
- 1cup canned chickpeas, drained and rinsed
- ½teaspoon kosher salt
- ¼teaspoon freshly ground
- black pepper
- 2½ tablespoons Basic Vinaigrette
- (page 28)
Preparation
- 1. Insert the chopping blade into the work bowl of the food processor. Add the shallot, scallions and parsley; pulse to chop, about 10 pulses.
- 2. Remove the chopping blade and insert the medium slicing disc. Slice the celery, carrot, cucumber and tomatoes on High.
- 3. Transfer ingredients from work bowl to a large mixing bowl and toss with the corn, chickpeas, salt, pepper and vinaigrette.
- 4. Taste and adjust seasoning accordingly. Serve immediately.