KitchenAid KFP600 Instruction Manual - Page 37

Red Cabbage Slaw, Shredded Summer Squash Salad

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ķ౞ĸ RሑEሑDሑCሑAሑ BBᇺAሑGሑEሑSLሑAሑW 1/2 medium (about 3/4 lb.) red cabbage 1 medium Granny Smith or golden delicious apple, cored, cut in 4 pieces each Dressing 1/2 cup nonfat yogurt 1/4 cup nonfat mayonnaise 2 tablespoons fresh lemon juice 11/2 teaspoons sugar Position reversible slicing/shredding disc in work bowl to slice. Add cabbage. Process to slice. Remove to large mixing bowl. Exchange reversible slicing/shredding disc for multipurpose blade. Add apple. Pulse 8 to 10 times, about 1 second each time, until finely chopped. Add to mixing bowl. In small mixing bowl, combine dressing ingredients. Pour over cabbage and apple. Toss to coat. Yield: 6 servings. Per serving: About 60 cal, 2 g pro, 14 g car, 0 g fat, 0 mg chol, 177 mg sod. ሑሑSሑ HRሑEሑDሑDሑ EDሑSሑUሑMሑMᇺEሑ R ሑSQሑUሑAሑSHሑሑ SAሑLሑAሑ Dሑ 3 small (about 3/4 lb.) green zucchini, cut in 21/2-inch pieces 2 small (about 1/2 lb.) yellow zucchini, cut in 21/2-inch pieces Dressing 1/3 cup vegetable oil 3 tablespoons red wine vinegar 1/4 small red bell pepper 3 green onions, cut in 1-inch pieces 2 tablespoons loosely packed parsley leaves 1/4 teaspoon garlic salt 1/4 teaspoon dry mustard Position 4 mm shredding disc in work bowl. Add zucchini. Process to shred. Remove to medium mixing bowl. Exchange shredding disc for multipurpose blade. Add dressing ingredients. Process until almost smooth, about 10 to 12 seconds. Pour dressing over zucchini. Toss to coat. Yield: 6 servings. Per serving: About 126 cal, 1 g pro, 4 g car, 12 g fat, 0 mg chol, 45 mg sod. 37

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1
/
2
medium (about
3
/
4
lb.) red cabbage
1
medium Granny
Smith or golden
delicious apple,
cored, cut in
4 pieces each
Dressing
1
/
2
cup nonfat yogurt
1
/
4
cup nonfat
mayonnaise
2
tablespoons fresh
lemon juice
1
1
/
2
teaspoons sugar
Position reversible slicing/shredding disc in work
bowl to slice. Add cabbage. Process to slice.
Remove to large mixing bowl.
Exchange reversible slicing/shredding disc for
multipurpose blade. Add apple. Pulse 8 to 10 times,
about 1 second each time, until finely chopped. Add
to mixing bowl.
In small mixing bowl, combine dressing ingredients.
Pour over cabbage and apple. Toss to coat.
Yield: 6 servings.
Per serving: About 60 cal, 2 g pro, 14 g car, 0 g fat,
0 mg chol, 177 mg sod.
a
~
b
QQQQQQQQQQQ s QQQQQQQQQQQ
RED CABBAGE SLAW
3
small (about
3
/
4
lb.)
green zucchini, cut
in 2
1
/
2
-inch pieces
2
small (about
1
/
2
lb.)
yellow zucchini, cut
in 2
1
/
2
-inch pieces
Dressing
1
/
3
cup vegetable oil
3
tablespoons red
wine vinegar
1
/
4
small red bell
pepper
3
green onions, cut in
1-inch pieces
2
tablespoons loosely
packed parsley
leaves
1
/
4
teaspoon garlic salt
1
/
4
teaspoon dry
mustard
Position 4 mm shredding disc in work bowl. Add
zucchini. Process to shred. Remove to medium
mixing bowl.
Exchange shredding disc for multipurpose blade.
Add dressing ingredients. Process until almost
smooth, about 10 to 12 seconds. Pour dressing over
zucchini. Toss to coat.
Yield: 6 servings.
Per serving: About 126 cal, 1 g pro, 4 g car,
12 g fat, 0 mg chol, 45 mg sod.
SHREDDED SUMMER SQUASH SALAD
37
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