T-Fal Kaleo StoreAway Manual De Instrucciones página 19

All manuals and user guides at all-guides.com
French Salad Dressing
Makes about 2 1/2 cups
2/3 cup ketchup
2/3 cup sugar
1/2 cup white or cider vinegar
1/2 cup vegetable oil
1 small onion, quartered
2 teaspoons paprika
2 teaspoons Worcestershire sauce
Insert the chopping blade. Combine all the ingredients in the food processor bowl. Cover and process
until smooth.
Creamy Blue Cheese Salad Dressing
Makes 2 1/2 cups
3/4 cup buttermilk
1 1/3 cups mayonnaise
1 teaspoon Worcestershire sauce
1/2 teaspoon dry mustard
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon ground black pepper
4 oz of blue cheese, crumbled
Insert the chopping blade. Combine all the ingredients, except the blue cheese, in the food processor
bowl. Cover and process until smooth. Add the blue cheese and pulse a couple of times, or until com-
bined. Mixture should still be slightly chunky.
Layered Cobb Salad
Makes 4 to 6 servings
1 head iceberg lettuce, torn into bite-sized pieces
3 plum tomatoes
3 large eggs, hard-boiled and cooled to room temperature
2 boneless chicken breasts, poached, cooled to room temperature and diced
1 avocado, peeled, pitted, and diced
8 slices of bacon, cooked until crisp and crumbled
1 bunch of scallions, trimmed and sliced thin
1 1/2 to 2 cups of Creamy Blue Cheese Salad Dressing
Place the lettuce in a large, shallow salad bowl or platter. Insert coarse slicing attachment in the food
processor. Place tomatoes vertically in the wide feed tube and slice. Layer on top of the lettuce. Place
the eggs horizontally in the feed tube and slice. Layer on top of the tomatoes. Continue layering the
remaining ingredients as follows: chicken, avocado, bacon, and scallions. Drizzle with blue cheese
salad dressing.
16