KITCHENAID 4KFP750 - Manuel (Page 27)

Creamy Citrus Dressing
3 ⁄
4
cup (175 ml)
mayonnaise
1 ⁄
3
cup (80 ml)
marshmallow crème
1 package (3 oz.
[85 g]) cream
cheese, cut into
1-inch (2.5 cm)
pieces
1 tablespoon (15 ml)
fresh lime juice
1 medium seedless
orange, peeled and
sectioned
1 ⁄
4
- 1 ⁄
2
teaspoon (1-2 ml)
grated lime peel,
if desired
Position multipurpose blade in work bowl. Add
mayonnaise, marshmallow crème, and cream
cheese. Process until creamy, about 1 minute.
Scrape sides of bowl. Add lime juice, orange, and
lime peel, if desired. Process until orange is finely
chopped, 20 to 25 seconds. Serve with fruit salads.
Yield: 12 servings (2 tablespoons [30 ml] per serving).
Per Serving: About 140 cal, 1 g pro, 4 g carb,
13 g total fat, 3 g sat fat, 10 mg chol, 100 mg sod.
25
Mediterranean Hot Chicken Salad
3 cups (710 ml) (about
1 lb [455 g]) cooked
chicken chunks
1 ⁄
4
cup (60 ml) whole
pitted kalamata
olives
3 green onions, cut
into 1-inch (2.5 cm)
pieces
1 ⁄
2
bulb fennel, cut into
halves lengthwise
1 ⁄
2
cup (120 ml)
mayonnaise*
1 ⁄
4
cup (60 ml)
sour cream*
2 teaspoons (10 ml)
all-purpose flour
1 tablespoon (15 ml)
fresh oregano leaves
1 tablespoon (15 ml)
lemon juice
1 ⁄
4
teaspoon (1 ml) salt
1 ⁄
8
teaspoon (0.5 ml)
black pepper
1 ⁄
2
cup (120 ml)
(2 oz. [55 g])
crumbled feta
cheese
1 ⁄
4
cup (60 ml) pine
nuts
Position multipurpose blade in work bowl. Add
chicken, olives, and onions. Pulse 4 to 6 times, 1 to
2 seconds each time, or until coarsely chopped.
Remove to large mixing bowl.
Exchange multipurpose blade for 2 mm slicing disc.
Add fennel. Process to slice. Add to mixing bowl.
Exchange slicing disc for mini bowl and mini blade
in work bowl. Add all remaining ingredients except
cheese and nuts. Process until mixed, 10 to 12
seconds. Add to mixing bowl. Add cheese to mixing
bowl; stir to combine.
Spread into greased 8 x 8 x 2-inch (20 x 20 x 5 cm)
baking pan. Sprinkle with pine nuts. Bake at 375°F
(191ºC) for 20 to 25 minutes, or until thoroughly
heated. Serve with pitas, flatbread, or lettuce wraps.
Yield: 5 servings (about 3 ⁄
4
cup [175 ml] per serving).
*Light mayonnaise and light sour cream may be
substituted.
Per Serving: About 420 cal, 26 g pro, 6 g carb,
33 g total fat, 7 g sat fat, 65 mg chol, 550 mg sod.