Slivered salads … quick with a food processor - recipes

Sunset, August, 1988

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.