Kenmore KFPJU, KFPSL6, KFPSL4, KFPFF Hot Potato Salad, Vegetable Crunch Salad, Vinaigrette Dressing

Hot Potato Salad

4medium potatoes, boiled, peeled

1medium onion, cut in 4 pieces

4 slices bacon

4teaspoons all- purpose flour

4 teaspoons sugar

1⁄2 teaspoon celery seed

1⁄4 teaspoon black pepper

1⁄2 cup water

1⁄4 cup vinegar

1jar (2 oz.) diced pimientos, drained

Position 4 mm slicing disc in work bowl. Add potatoes. Process to slice. Set aside.

Exchange slicing disc for multipurpose blade. Add onion. Pulse 8 to 10 times, about 1 second each time, until coarsely chopped.

In large skillet over medium-high heat, cook bacon for 3 to 4 minutes, until crisp. Remove, drain and crumble. Reserve 1 tablespoon drippings in skillet.

Add onion. Cook and stir for 2 to 3 minutes, until tender. Add flour, sugar, celery seed, and pepper. Stir to combine. Reduce heat to medium-low. Cook and stir until mixture is bubbly. Add water and vinegar. Heat to boiling, stirring constantly. Boil for 1 minute. Add potatoes, bacon, and pimientos. Stir gently to combine. Heat until warm.

Yield: 6 servings.

Per serving: About 123 cal, 3 g pro, 23 g car, 2 g fat, 4 mg chol, 74 mg sod.

Vegetable Crunch Salad

1⁄3 small head (about

1⁄2 lb.) cauliflower, cut into florets

1stalk (about 3⁄4 lb.) broccoli, cut into florets

2medium carrots, cut in 21⁄2-inch pieces

Vinaigrette Dressing

1⁄4 cup vegetable oil

2tablespoons red wine vinegar

1tablespoon fresh lemon juice

2green onions, cut in 1-inch pieces

3⁄4 teaspoon prepared mustard

1⁄2 teaspoon sugar

1⁄4 teaspoon black pepper

Position multipurpose blade in work bowl. Add cauliflower. Pulse 6 to 8 times, about 1 second each time, until coarsely chopped. Remove to large mixing bowl.

Add broccoli to work bowl. Pulse 6 to 8 times, about 1 second each time, until coarsely chopped. Add to mixing bowl.

Exchange multipurpose blade for 4 mm shredding disc. Add carrots. Process to shred. Add to mixing bowl.

Exchange shredding disc for mini bowl and mini blade. Add vinaigrette dressing ingredients. Process until smooth, about 20 to 25 seconds. Pour dressing over vegetables. Toss to coat.

Yield: 6 servings.

Per serving: About 109 cal, 2 g pro, 6 g car, 9 g fat, 0 mg chol, 29 mg sod.

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