To Try: Sweet & Salty Bulgur & Cauliflower Salad

Sweet and Salty Bulgur and Cauliflower Salad
From Delicious Diabetes Cooking, Jackie Mills, R.D.
Serves 6
2/3 cup water
1/8 teaspoon kosher salt
1/2 cup fine grind bulgur wheat
1/4 cup orange juice
1/4 cup golden raisins
1/2 of a small head of cauliflower (about 12 ounces for 1/2 a head), trimmed and cut into chunks
2 tablespoons olive oil
2 tablespoons white wine vinegar
1 teaspoon honey
3/4 teaspoon ground cumin
1/8 teaspoon freshly ground pepper
6 large green olives, pitted and chopped
1/3 cup chopped flat-leaf parsley
Bring the water and salt to a boil in a small saucepan. Remove from the heat and stir in the bulgur. Cover and let stand 30 minutes.
Meanwhile, bring the orange juice to a simmer in another small saucepan. Remove from the heat and add the raisins. Cover and let stand until cool.
Place the cauliflower in a food processor and pulse until finely chopped (be careful not to over process, you don’t want it pureed).
Whisk together the oil, vinegar, honey, cumin, and pepper in a large bowl. Add the bulgur and the raisin mixture and stir to combine. Stir in the olives and parsley. You can serve the salad at once, or cover and refrigerate it for up to 3 days.
Each serving: 18 g carbohydrate, 123 calories, 5 g fat, 1 g saturated fat, 0 mg cholesterol, 3 g fiber, 2 g protein, 109 mg sodium
Carb Choices: 1; Exchanges: 1 starch, 1 fat
Published in: on November 30, 2011 at 6:39 pm  Leave a Comment  
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