For a lighter take on a whole grain salad, this base uses equal parts bulgur and chopped cauliflower.

Source: Better Homes and Gardens


Ingredient Checklist


Instructions Checklist
  • Place bulgur in a large heat-proof bowl. Pour the boiling water over bulgur; cover. Let stand 15 minutes.

  • Meanwhile, place cauliflower in a food processor. Pulse three to five times, until just finely chopped.

  • For Olive Dressing: In a small bowl stir together olives, lemon juice, olive oil, and garlic. Season with black pepper to taste.

  • Drain bulgur; return to bowl. Stir in cauliflower. Arrange the bulgur mixture, chicories, celery, and cheese on a platter. Serve with Olive Dressing.

Nutrition Facts

361 calories; 21 g total fat; 6 g saturated fat; 2 g polyunsaturated fat; 9 g monounsaturated fat; 25 mg cholesterol; 744 mg sodium. 643 mg potassium; 35 g carbohydrates; 8 g fiber; 3 g sugar; 10 g protein; 0 g trans fatty acid; 1477 IU vitamin a; 34 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 3 mg niacin equivalents; 0 mg vitamin b6; 142 mcg folate; 0 mcg vitamin b12; 219 mg calcium; 2 mg iron;

Reviews (1)

11 Ratings
  • 5 star values: 10
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Rating: 5 stars
I'm going to try to make this meal for my mother l know that she would enjoy this meal