35
5medium carrots, cut
in 21⁄2-inch pieces
1⁄2cup chopped dates
4small lettuce leaves
3tablespoons toasted
pecans
Dressing
1⁄4cup nonfat
mayonnaise
2tablespoons orange
juice
1⁄2teaspoon grated
orange peel
Position 4 mm shredding disc in work bowl. Add
carrots. Process to shred. Remove to medium
mixing bowl. Add dates.
Exchange shredding disc for mini bowl and mini
blade. Add dressing ingredients. Process until
smooth, about 10 to 12 seconds.
Pour dressing over carrots and dates. Toss to coat.
Serve on lettuce-lined plates. Sprinkle with pecans.
Yield: 4 servings.
Per serving: About 157 cal, 2 g pro, 32 g car,
4 g fat, 0 mg chol, 253 mg sod.
Carrot and Date Salad
3cups cooked chicken
chunks
1hard-cooked egg,
peeled, halved
1⁄3cup whole ripe
olives, pitted
3green onions, cut in
1-inch pieces
2ribs celery, cut in
21⁄2-inch pieces
3⁄4cup reduced-calorie
mayonnaise
1jar (2 oz.) diced
pimientos, drained
1tablespoon fresh
lemon juice
1⁄4teaspoon salt
1⁄8teaspoon black
pepper
1⁄4cup sliced almonds
Spray 8 x 8-inch baking dish with no-stick
cooking spray.
Position multipurpose blade in work bowl. Add
chicken, egg, olives, and onions. Pulse 8 to
10 times, about 1 second each time, until coarsely
chopped. Remove to large mixing bowl.
Exchange multipurpose blade for 4 mm slicing disc.
Add celery. Process to slice. Add to mixing bowl.
In small mixing bowl, combine mayonnaise,
pimientos, lemon juice, salt, and pepper. Stir to
mix. Add to mixing bowl. Stir to coat.
Spread in baking dish. Sprinkle with almonds.
Bake at 375˚F for 20 to 25 minutes, until
thoroughly heated.
Yield: 4 servings.
Per serving: About 408 cal, 35 g pro, 9 g car,
26 g fat, 152 mg chol, 626 mg sod.
Hot Chicken Salad