Vegetable Salad Bar
|Hard cooked eggs||4|
|Mushrooms||8 Ounce (227 Gram)|
|Iceberg lettuce head||1|
|Crumbled bacon||8 Ounce (227 Gram)|
|Cherry tomatoes||1 Pint (500 Milliliter)|
|Alfalfa sprouts||500 Milliliter (2 Cups)|
|Blue cheese and buttermilk dressing||1 Cup (16 tbs)|
|Red wine vinaigrette/Zesty tomato french dressing||2 Tablespoon|
Assemble Salad Maker with Shredder Disc.
Process carrots and eggs into separate bowls; set aside.
Change disc to Thin Slicer Disc and process cucumber and mushrooms into separate bowls; set aside.
Change disc to French Fry Cutter Disc and process zucchini.
Change disc to Thick Slicer Disc and process lettuce and celery into large bowl; set aside.
Cover blender and set at BLEND.
With motor on, remove feeder cap and drop 1 cup (250 ml) cheese cubes into container.
Repeat wtih remaining cheese.
Cover and refrigerate ingredients until time