Sides
Fresh Herbs Salad
Makes about 8 cups
Fresh Herbs Salad
Makes about 8 cups
The mix of fresh herbs and crunchy vegetables makes this salad an instant winner. The bonus — it doesn’t get soggy while sitting!
Nutritional information per serving (1/2 cup):Calories 126 (88% from fat)
carb. 3g
pro. 1g
fat 13gsat. fat 2g
chol. 0mg
sod. 156mg
calc. 21mg
fiber 1g
carb. 3g
pro. 1g
fat 13gsat. fat 2g
chol. 0mg
sod. 156mg
calc. 21mg
fiber 1g
Ingredients
- ¼cup fresh parsley
- ¼cup fresh dill
- ½cup fresh mint
- 4celery stalks, trimmed and cut to fit feed tube
- 1medium to large cucumber, trimmed and quartered
- ¼ to ½ head romaine lettuce, trimmed and cut to fit feed tube
- 4small to medium radishes, trimmed
- 2medium carrots, trimmed and peeled
- ½cup grape tomatoes, halved
- ½cup tarragon dressing
- (page 27)
- 1 to 2pinches kosher salt
Preparation
Active Time: 25 minutes
Inactive Time: n/a
- Insert the chopping blade into the work bowl of the food processor. Add the parsley, dill and mint and pulse until roughly chopped. Leave the herbs in the bowl and remove the chopping blade.
- Insert the slicing disc at setting 3 into the work bowl.
Slice the celery, cucumber, romaine and radishes.
- Remove the slicing disc and replace with the medium shredding disc. Shred the carrots on High. Transfer all vegetables to a large mixing bowl.
- Toss with the tomatoes and enough dressing to coat the vegetables (you may want more or less than ½ cup, depending on preference). Add salt to taste and adjust seasoning as desired.
