IP Tabbouleh Salad
A grain free alternative a bulgar wheat staple
- Preparing Time: 20 minutes
- Total Time: 20 minutes
- Served Person: 6
vegan
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
dairy free
pescatarian
- 3 tbsp olive oil
- 1 handful parsley chopped
- 1 head cauliflower cut into smallish cubes
- 1 cup celery cubd
- 2 small cucumbers cubed
- 1/3 cup red onion chopped
- 1 cup dill pickles chopped
- 1 handrul basil chopped
- 6-8 chives cjhopped
- 6 tbsp vinegar i used red wine
- 2 tbsp horseradish dijon mustard
- 1 generous tsp garlic minced
- Carbohydrate 10.4052597246206 g
- Cholesterol 0 mg
- Fat 1.95627638963811 g
- Fiber 3.43311112167491 g
- Protein 2.86898194472548 g
- Saturated Fat 0.300789166777321 g
- Serving Size 1 1 Serving (251g)
- Sodium 244.287638890534 mg
- Sugar 6.9721486029457 g
- Trans Fat 0.128718472248973 g
- Calories 64 calories
Mix vegetables and herbs in large bowl. Mix oil, vinegar, mustard and then pour over salad. Toss well with salt and pepper
