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Vegetable Salad Bar

Holidaycooking's picture
Ingredients
  Carrots 3
  Hard cooked eggs 4
  Cucumber 1
  Mushrooms 8 Ounce (227 Gram)
  Zucchini 1
  Iceberg lettuce head 1
  Celery stalks 3
  Cheddar 8 Ounce
  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
Directions

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.
Assemble Blender.
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

Recipe Summary

Cuisine: 
American
Course: 
Side Dish
Method: 
Blending
Ingredient: 
Vegetable
Servings: 
18

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