Chopped Chicken and Vegetable Salad

3cups cooked chicken chunks

1 cup cooked wild rice

1small red bell pepper, cut in 4 pieces

1rib celery, cut in 4 pieces

6green onions, cut in 1-inch pieces

Spicy Dressing

1⁄4 cup vegetable oil

4teaspoons red wine vinegar

4teaspoons Dijon mustard

1⁄4-1⁄2teaspoon hot pepper sauce

1⁄8-1⁄4teaspoon black pepper

Position multipurpose blade in work bowl. Add chicken. Process until coarsely chopped, about

10 to 15 seconds. Remove to medium mixing bowl. Add rice to mixing bowl.

Add bell pepper, celery, and onions to work bowl. Pulse 5 to 8 times, about 1 second each time, until vegetables are coarsely chopped. Add to mixing bowl. Stir to mix.

Exchange multipurpose blade for mini bowl and mini blade. Add dressing ingredients. Process until smooth, about 10 to 12 seconds. Pour dressing over chicken mixture. Toss to coat.

Yield: 4 servings.

Per serving: About 371 cal, 34 g pro, 12 g car, 21 g fat, 88 mg chol, 164 mg sod.

Chinese Coleslaw

1⁄2 medium (about 1 lb.) Napa cabbage

1 small red onion

3tablespoons sunflower seeds

1package (3 oz.) ramen noodles

1⁄4 cup vegetable oil

2tablespoons vinegar

2tablespoons sugar

Position reversible slicing/shredding disc in work bowl to slice. Add cabbage and onion. Process to slice. Remove to large serving bowl. Add sunflower seeds.

Remove seasoning packet from noodles. Set aside. Crumble noodles. Add to serving bowl.

In small mixing bowl, combine oil, vinegar, sugar, and contents of noodle seasoning packet. Stir to mix. Pour over cabbage. Toss to coat.

Yield: 8 servings.

Per serving: About 111 cal, 2 g pro, 7 g car, 9 g fat, 0 mg chol, 79 mg sod.

690, 670 specifications

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KitchenAid 690, 670 manual Chopped Chicken and Vegetable Salad, Chinese Coleslaw, Spicy Dressing

Models: 690 670