31SOUPS/SALADS/SIDES
2g berfi 25mg .calc 271mg .sod 0mg .chol 1g fat .sat 4g fat 2g .pro 12g .carb fat) from (38% 87 Calories cup): (½ serving per information Nutritional
.immediately Serve .accordingly seasoning adjust and Taste .vinaigrette and pepper salt, with together ingredients all Toss .chickpeas and corn tomatoes, the with along bowl the to Add .slice and tube feed the in together carrot and celery the Fit .disc slicing the insert and blade chopping the Remove .3
.bowl mixing to add pulses, 5 chop, roughly to pulse and bowl work the to cucumber the Add .2
.pulses 5 about chop, to pulse parsley; and onion the Add .processor food the of bowl work the into blade chopping the Insert .1
cups 4 about Makes
| 7) PAGE( INAIGRETTEV |
| |
| ASICB TABLESPOONS | 2½ | |
|
| PEPPER BLACK |
|
GROUND FRESHLY TEASPOON | ¼ | ||
| SALT KOSHER TEASPOON | ½ | |
| RINSED AND DRAINED |
| |
| ,CHICKPEAS CANNED CUP | 1 | |
| )THAWED( FROZEN |
| |
| OR FRESH ,CORN CUP | ½ | |
| LENGTHWISE HALVED |
| |
| ,TOMATOES GRAPE OF PINT | 1 | |
| TUBE FEED THE FIT TO CUT |
| |
AND PEELED ,CARROT MEDIUM | 1 | ||
| TUBE FEED THE FIT TO CUT |
| |
AND TRIMMED | STALK CELERY | 1 | |
|
| , | |
PIECES | INTO CUT AND |
| |
SEEDED ,CUCUMBER MEDIUM | ½ | ||
| DISCARDED STEMS |
| |
, | PARSLEY TALIAN FRESH CUP | ¼ | |
| I | ||
PIECES | INTO CUT AND |
| |
| PEELED ,ONION RED LARGE | ¼ | |
eaters!
SALAD CHOPPED
