KitchenAid KFP600 Instruction Manual - Page 35

ķ౞ĸ CHሑIሑ CKሑEሑNሑCሑHUᇺTሑNሑEሑYሑSAሑLሑAሑDሑሑሑሑ 1 small carrot, cut in 4 pieces 3 cups cooked chicken chunks 2 medium pears or 1 medium mango 1 medium green bell pepper 1/2 small (about 1/2 lb.) red cabbage Dressing 6 tablespoons reduced-calorie mayonnaise 1/4 cup chutney 3 tablespoons skim or low-fat milk 1 teaspoon curry powder Position multipurpose blade in work bowl. Add carrot. Process until finely chopped, about 10 seconds. Set aside. Add chicken. Process until coarsely chopped, about 10 to 15 seconds. Set aside. Exchange multipurpose blade for 4 mm slicing disc. Add pears or mango. Process to slice. Set aside. Add bell pepper. Process to slice. Set aside. Exchange slicing disc for reversible slicing/shredding disc to slice. Add cabbage. Process to slice. In small bowl, combine dressing ingredients. To assemble salads, divide cabbage among 6 salad plates. Alternate pear or mango slices and pepper slices around plate. Fill center with chicken. Spoon dressing over salad. Sprinkle with chopped carrot. Yield: 6 servings. Per serving: About 259 cal, 22 g pro, 18 g car, 10 g fat, 63 mg chol, 179 mg sod. SPICY JICAMA SALAD 1 medium (about 1 lb.) jicama, peeled 2 ribs celery, cut in 21/2-inch pieces 6 small lettuce leaves Dressing 1/3 cup no-fat mayonnaise 1/2 small red bell pepper, cut in 6 pieces 4 teaspoons Dijon mustard Position 4 mm slicing disc in work bowl. Add jicama. Process to slice. Remove to mixing bowl. Add celery to work bowl. Process to slice. Add to mixing bowl. Exchange slicing disc for mini bowl and mini blade. Add dressing ingredients. Pulse 5 to 6 times, about 1 second each time, until mixed thoroughly. Pour dressing over jicama and celery. Toss gently. Serve on lettuce-lined plates. Yield: 6 servings. Per serving: About 62 cal, 2 g pro, 13 g car, 0 g fat, 0 mg chol, 230 mg sod. 35