Heritage 023200 Instructions Pour L'usage Et L'entretien page 10

CUCUMBER, TOMATO & MOZZARELLA SALAD
BLADE: Slicing blade
SERVINGS: 4 servings
READY IN: 10 minutes
INGREDIENTS:
2 cucumbers
1 ½ cup (375 ml) cherry tomatoes, halved
¼ cup (60 ml) fresh basil leaves, chopped
1 cup (250 ml) fresh mozzarella balls
2 tbsp. (30 ml) balsamic vinegar
2 tbsp. (30 ml) olive oil
1 tsp (5 ml) dried oregano
Salt and pepper to taste
PREPARATION:
1. Spiralize the cucumbers using your Heritage Electric Spiralizer. Place into a large serving bowl
with tomatoes, mozzarella and basil leaves.
2. In a small bowl, mix together balsamic vinegar, olive oil, dried oregano. Add salt and pepper
to taste
3. Pour the dressing over the salad and mix well.
CHICKEN ZUCCHINI NOODLE SOUP
BLADE: Fine spiral blade
SERVINGS: 4 servings
READY IN: 15-20 minutes
INGREDIENTS:
1 tbsp. (15 ml) olive oil
2 stalks of celery, diced
4 green onions, finely chopped
2 garlic gloves, finely chopped
4 cups (1L) chicken broth
1 cup (250 ml) water
1 bay leaf
1 tsp (5 ml) dried rosemary
2 tbsp. (30 ml) cilantro, finely chopped
1 ½ cup (375 ml) shredded rotisserie chicken
2 medium zucchini
Lime slices
Salt and pepper to taste
Hot sauce to taste
PREPARATION:
1. Spiralize the zucchini using your Heritage Electric Spiralizer. Set aside.
2. Heat a large pot over medium-high heat. Add olive oil and brown the onions, garlic,
and celery for about 3 to 5 minutes.
3. Add the broth, water, dried rosemary, bay leaf and cilantro. Bring to a boil and then
reduce the heat to low and let simmer for 5-7 minutes.
4. Add the chicken and zucchini noodles and cook for about 3-5 minutes until noodles
have softened. Season to taste. Serve with lime slices.
10