Spiral & Slice Ribbon Salad The New Pampered Chef Spiral and Slice Check out our site: pamperedchef.biz/burnspantry Ingredients. 1 medium seedless cucumber 1 medium red bell pepper 1 carrot, peeled 6 radishes 1/2 medium red onion, cut in half crosswise 1/2 cup (125 mL) fresh basil leaves 3 tbsp (45 mL) white balsamic vinegar 2 garlic cloves, pressed 2 tsp (10 mL) Dijon mustard 1 tsp (5 mL) sugar 1/4 tsp (1 mL) each salt and black pepper 3 tbsp (45 mL) canola oil Directions. 1Spiral cucumber using Spiral & Slice onto a serving platter. 2Cut off ends of bell pepper; cut into four equal pieces to separate from seeds. Cut pieces in half. Slice bell pepper using Spiral & Slice over cucumber on platter. 3 Slice carrot and radishes over bell pepper. 4 Spiral onion over center of salad. 5Tear basil leaves and sprinkle over salad. 6For dressing, whisk together vinegar, garlic, Dijon, sugar, salt and black pepper in a small mixing bowl. Slowly add oil while whisking. Drizzle dressing over salad. Yield: , 6 servings of Nutrients per serving: Calories 100, Total Fat 7 g, Saturated Fat .5 g, Cholesterol 0 mg, Sodium 150 mg, Carbohydrate 8 g, Fiber 2 g, Protein 1 g Spiral & Slice #1136 $26.00 Spiral & Slice NEW! Spiral-cut your veggies for a new spin on salads, sandwiches and side dishes. Spiral-cut potatoes and onions are to-die-for when deep-fried! Just pop veggies in the base, push on the plunger and twist away for spirals. Use the divider to make half-slices of veggies like zucchini, carrots, celery and pepper strips. Put all your salad fixings in each well and slice right into the bowl. Dishwasher-safe.
Posted on: Wed, 11 Sep 2013 00:06:23 +0000
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