FRESH HERB SALAD

¼          cup fresh parsley

¼          cup fresh dill

½          cup fresh mint

4           celery stalks, trimmed and cut to fit feed tube

1           medium to large cucumber, trimmed and quartered

¼ to ½ head romaine lettuce, trimmed and cut to fit feed tube

4           small to medium radishes, trimmed

2           medium  carrots, trimmed  and peeled

½          cup grape tomatoes, halved

½          cup  tarragon  dressing

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1 to 2   pinches kosher salt

Nutritional information per serving (1/2 cup):

Calories 126 (88% from fat) • carb. 3g • pro. 1g • fat 13g

• sat. fat 2g • chol. 0mg • sod. 156mg • calc. 21mg • fiber 1g

Inactive Time: n/a 

1. 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.
2. Insert the slicing disc at setting 3 into the work bowl.

Slice the celery, cucumber, romaine and radishes.

1. Remove the slicing disc and replace with the medium shredding disc. Shred the carrots on High. Transfer all vegetables to a large mixing bowl.
2. 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.