KitchenAid KFP600 Instruction Manual - Page 36
Chopped Chicken, And Vegetable Salad, Chinese Coleslaw - black
UPC - 050946418070
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ķĸ CHOPPED CHICKEN Aሑ NDሑሑ VEሑGሑETᇺAሑBሑLEሑሑ SAሑLሑAD 3 cups cooked chicken chunks 1 cup cooked wild rice 1 small red bell pepper, cut in 4 pieces 1 rib celery, cut in 4 pieces 6 green onions, cut in 1-inch pieces Spicy Dressing 1/4 cup vegetable oil 4 teaspoons red wine vinegar 4 teaspoons Dijon mustard 1/4 -1/2 teaspoon hot pepper sauce 1/8-1/4 teaspoon 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. CሑHሑINሑEሑSሑE CᇺOሑLሑEሑSLሑAሑW 1/2 medium (about 1 lb.) Napa cabbage 1 small red onion 3 tablespoons sunflower seeds 1 package (3 oz.) ramen noodles 1/4 cup vegetable oil 2 tablespoons vinegar 2 tablespoons 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. 36