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Slivered salads ... quick with a food processor.

In only seconds, the slicing blade of a food processor can reduce a pile of vegetables or fruits to thin slivers-the base for each of these salads.

To increase efficiency, cut ingredients into the processor bowl in sequence; moisten with dressing, then invert the salad onto a plate to serve.

The step that takes the most time is preparing the ingredients so they will slice well in the processor.

No processor? A sharp knife still works. Or use a hand-powered slicer-such as Japanese ones with attachments that let you finely slice and sliver vegetables.

Three-pepper Salad

1 tablespoon parsley leaves

1 clove garlic

3 medium-size bell peppers (1-1/4 to

1-1/2 lb.)--in any combination of

red, yellow, or green-stemmed,

seeded, quartered lengthwise

1/4 cup extra-virgin olive oil or salad oil

2 tablespoons lemon juice

1/4 teaspoon dry thyme leaves

1 piece (about 5 oz.) parmesan or

dry jack cheese

Parsley sprigs

Salt and pepper

In a food processor, use metal blade to whirl parsley leaves and garlic until finely chopped.

Remove blade and add slicer. Fit 2 pieces of bell pepper at a time into feed tube; slice, pushing through with plunger. Repeat to slice all the peppers. Remove lid and slicer. Mix oil, lemon juice, and thyme leaves; pour over peppers.

Invert a platter over bowl; holding them together securely, invert salad onto platter. To arrange the salad, pull peppers out a little around the base.

Pull a cheese-shaving slicer over the cheese to make thin strips, using about 1/3 of the cheese; lay cheese on salad. Garnish with parsley sprigs. Add salt and pepper to taste; offer remaining cheese to slice and add as desired. Makes 4 servings.

Per serving: 279 cal.; 13 g protein; 6 g carbo.; 23 g fat; 24 mg chol; 572 mg sodium.

Crab Salad with Cucumber and Radish

1 green onion, ends trimmed

10 medium-size red radishes, ends

trimmed

1 large (about 11/2 lb.) European-style

cucumber, ends trimmed

1/2 to 1 pound shelled cooked crab

1/2 to 1/2 cup seasoned rice vinegar (or

white wine vinegar mixed with 4

teaspoons sugar)

1 teaspoon toasted black sespme

seed (optional; sold in Asian

markets)

Salt

Pack white part of onion and as many radishes as possible into food processor feed tube; slice, pressing with plunger. Repeat to slice remaining radishes.

Cut cucumber crosswise in half, then lengthwise into quarters. Pack cucumber quarters into food processor feed tube; slice, pressing with plunger, Repeat to slice remaining cucumber. Remove lid; holding slicer in place, tip bowl to drain off any liquid. Push cucumber to make an even layer. Lay crab on cucumber.

Pour vinegar over crab. Invert a platter over bowl; holding them together securely, invert salad onto platter. To arrange the salad, pull cucumber and crab out a little around base. If desired, use a knife to slice green portion of onion into long, thin strands. Garnish salad with onion strands and sprinkle with sesame seed. Add salt to taste. Makes 4 servings. Per serving: 100 cal; 12g protein; 10g carbo.; 1 g fat; 57 mg chol.; 164 mg sodium.

Cantaloupe Salad with Lime Dressing

2 tablespoons fresh cilantro

(coriander) or mint leaves

1 cup roasted salted peanuts

1 tablespoon tiny dried shrimp

(optional; sold in Mexican and

Asian markets)

2 small (about 21/2 lb. each)

cantaloupes, peeled, seeded,

and flesh cut into 11/2-inch-wide

wedges

Lime dressing (recipe follows)

Salt

In a food processor, use metal blade to whirl cilantro until finely chopped. Add peanuts and shrimp; whirl until coarsely chopped.

Remove blade and add slicer. Fit cantaloupe wedges into feed tube; slice, pushing through with plunger. Remove lid and slicer. Pour lime dressing over salad. Invert a platter over bowl; holding them together securely, invert salad onto platter. To arrange the salad, pull out some of the fruit around the base, Add salt to taste. Makes 4 servings.

Per serving: 338 cal.; 12 g protein; 38 g carbo.; 19 g fat; 0 mg chol. ; 185 mg sodium.

Lime dressing. Stir together 1/3 cup lime juice, 2 tablespoons sugar, and 1/2 teaspoon crushed dried hot red chilies.
COPYRIGHT 1988 Sunset Publishing Corp.
No portion of this article can be reproduced without the express written permission from the copyright holder.
Copyright 1988 Gale, Cengage Learning. All rights reserved.

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Title Annotation:recipes
Publication:Sunset
Date:Aug 1, 1988
Words:694
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