FRESH JICAMA SALAD

Position multipurpose blade in work bowl. With processor running, add lime peel through small feed tube. Process until minced, 10 to 12 seconds; scrape sides of bowl. Add remaining dressing ingredients. Process until blended, 5 to 8 seconds; scrape sides of bowl.

Exchange multipurpose blade for 4 mm slicing disc in work bowl. Add jicama, oranges, onion, and celery to feed tube in batches. Process to slice. Remove to large mixing bowl. Toss gently to mix and coat. Cover; refrigerate at least 2 hours to blend flavors. Serve on lettuce-lined plate, if desired.

Yield: 8 servings (34 cup per serving).

Per Serving: About 120 cal, 1 g pro, 14 g carb, 7 g total fat, 1.5 g sat fat, 0 mg chol, 170 mg sod.

DRESSING

2 strips lime peel

14 cup vegetable oil

2tablespoons lime juice

1teaspoon Dijon mustard

12 teaspoon sugar

12 teaspoon salt

18 14teaspoon crushed red pepper

SALAD

1medium (about 1 lb.) jicama, peeled and cut into eighths lengthwise

2seedless oranges, peeled and cut into halves lengthwise

12 red onion, cut into halves lengthwise

2ribs celery, cut into 212 -inch pieces

Lettuce leaves, if desired

FOOD PROCESSOR RECIPES

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KitchenAid KPFP850, KFP1642CA manual Fresh Jicama Salad, Dressing

KPFP850, KFP1642CA specifications

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