Carrot and Date Salad, Hot Chicken Salad

Carrot and Date Salad

5medium carrots, cut in 21⁄2-inch pieces

1⁄2 cup chopped dates

4 small lettuce leaves

3tablespoons toasted pecans

Dressing

1⁄4 cup nonfat mayonnaise

2tablespoons orange juice

1⁄2 teaspoon 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.

Hot Chicken Salad

3cups cooked chicken chunks

1hard-cooked egg, peeled, halved

1⁄3 cup whole ripe olives, pitted

3green onions, cut in 1-inch pieces

2ribs celery, cut in 21⁄2-inch pieces

3⁄4 cup reduced-calorie mayonnaise

1jar (2 oz.) diced pimientos, drained

1tablespoon fresh lemon juice

1⁄4 teaspoon salt

1⁄8 teaspoon black pepper

1⁄4 cup 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.

690, 670 specifications

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KitchenAid 690, 670 manual Carrot and Date Salad, Hot Chicken Salad

Models: 690 670