PAMPERED CHEF SALAD CUTTING BOWL RECIPES

Name: Superfood Salad
Yield: 1 servings of (2 cups/500 mL salad plus dressing)
Ingredients: 1 orange; 1 oz. (30 g) bbaby spinach leaves (about 1 cup/250 mL packed); 4 oz. (125 g) purple cabbage; 4 oz. (125 g) cauliflower (about 1 cup/250 mL florets); ½ red bell pepper; 2 tbsp (30 mL) Basic Vinaigrette; 1 tsp (5 mL) honey; ? tsp (0.5 mL) ground cinnamon; ¼ cup (50 mL) chickpeas, rinsed and drained; 2 tbsp (30 mL) shelled unsalted pistachios

SUPERFOOD SALAD - RECIPES | PAMPERED CHEF US SITE

Superfood Salad - Recipes | Pampered Chef US Site image

This salad is loaded with nutrients and a blend of flavors and textures, topped with a cinnamon-honey vinaigrette. It will be your new weekday favorite!

Provided by PAMPEREDCHEF.COM

Yield 1 servings of (2 cups/500 mL salad plus dressing)

Number Of Ingredients 10

Ingredients

1 orange
1 oz. (30 g) bbaby spinach leaves (about 1 cup/250 mL packed)
4 oz. (125 g) purple cabbage
4 oz. (125 g) cauliflower (about 1 cup/250 mL florets)
½ red bell pepper
2 tbsp (30 mL) Basic Vinaigrette
1 tsp (5 mL) honey
? tsp (0.5 mL) ground cinnamon
¼ cup (50 mL) chickpeas, rinsed and drained
2 tbsp (30 mL) shelled unsalted pistachios

Steps:

Add the spinach, cabbage, cauliflower, and bell pepper to the colander of the Salad Cutting Bowl and rinse. Cut the orange into quarters lengthwise. Save one quarter for the dressing. Peel the remaining orange and add it to the bowl. Place the cutting platform on top of the colander and twist until the notches are aligned.Flip the bowl over and use the Coated Chef’s Knife to cut along the slots. Gently lift the colander and turn it one quarter turn; slice again. Continue turning and slicing until produce reaches the desired size. Place the colander into the bowl.Pour the basic vinaigrette and remaining dressing ingredients into the condiment container and shake until combined. Add dressing and toppings to the condiment container side of the cutting platform and place it on top of the bowl. Cover with the lid.When you’re ready to eat, slide out the colander to pour the salad into the bowl. Add dressing and toppings.

CLASSIC COBB SALAD - RECIPES | PAMPERED CHEF US SITE

Classic Cobb Salad - Recipes | Pampered Chef US Site image

This Cobb salad recipe is packed with all the classic flavors but making it in the Salad Cutting Bowl makes it easy to eat on the go.

Provided by PAMPEREDCHEF.COM

Yield 1 servings of (2 cups/500 mL salad plus dressing)

Number Of Ingredients 13

Ingredients

1 small romaine heart, trimmed (about 4 oz./125 g)
1 Roma tomato, cut in half lengthwise
1 green onion, green part only
2 oz. (60 g) chicken breast, cooked
½ small avocado
1 hard-boiled egg
2 tbsp (30 mL) Basic Vinaigrette
½ tbsp (7 mL) plain Greek yogurt or sour cream
1 tsp (5 mL) Dijon mustard
½ tsp (1 mL) lemon juice
1 small clove garlic, pressed
1½ tbsp (22 mL) blue cheese crumbles
Optional: 1½ tbsp (22 mL) bacon bits

Steps:

Add the romaine, tomato, and green onion to the colander of the Salad Cutting Bowl and rinse. Add the remaining salad ingredients. Place the cutting platform on top of the colander and twist until the notches are aligned.Flip the bowl over and use the Coated Chef’s Knife to cut along the slots. Gently lift the colander and turn it one quarter turn; slice again. Continue turning and slicing until the ingredients reach the desired size. Place the colander into the bowl.Pour the basic vinaigrette and remaining dressing ingredients into the condiment container and shake until combined. Add dressing and toppings to the condiment container side of the cutting platform and place it on top of the bowl. Cover with the lid.When you’re ready to eat, slide out the colander to pour the salad into the bowl. Add dressing and toppings.

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Add the spinach, cabbage, cauliflower, and bell pepper to the colander of the Salad Cutting Bowl and rinse. Cut the orange into quarters lengthwise. Save one quarter for the dressing. Peel the remaining orange and add it to the bowl. Place the cutting platform on top of the colander and twist until the notches are aligned.Flip the bowl over and use the Coated Chef’s Knife to cut along the slots. Gently lift the colander and turn it one quarter turn; slice again. Continue turning and slicing until produce reaches the desired size. Place the colander into the bowl.Pour the basic vinaigrette and remaining dressing ingredients into the condiment container and shake until combined. Add dressing and toppings to the condiment container side of the cutting platform and place it on top of the bowl. Cover with the lid.When you’re ready to eat, slide out the colander to pour the salad into the bowl. Add dressing and toppings.

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