Cook the bulgur with 1.5 cups of water for 20-25 minutes. Drain and leave to cool.
Diet Salad
Diet Salad
- Makes2 servings
- Total Time40 min
- Calories480
- Made withSplenda Granulated
Ingredients
- 2 bunches of arugula
- 6 dried tomatoes (50 g)
- ½ red onion (54 g)
- 3 medium slices of pickled / cooked beetroot (70 g)
- 3 tablespoons tulum cheese (55 g)
- 4 whole walnuts
- 1 teaspoon of black cumin
- ½ cup coarse bulgur (70 g)
For the sauce
- 2 tablespoons olive oil
- 2 tablespoons balsamic vinegar
- 1 tablespoon lemon juice
- A pinch of salt
- 1 teaspoon Splenda Granulated (1 g)
Nutrition Info Per Serving
- % Daily Value*
- Energy480 kcal615.38%
- Total Fat28.00 g35.9%
- Total Carbohydrate30.72 g11.17%
- Fibre8.90 g31.79%
- Protein14.05 g28.1%
Instructions
1
2
Wash the arugula well and dry it with a cloth, then add it to a deep salad bowl.
3
Add the bulgur on top of the arugula and then the diced dried tomatoes. Cut the onions into crescents and add them to the salad.
4
Add the diced beetroot, tulum cheese and coarsely chopped walnuts to the salad. Finally sprinkle black cumin seeds on top.
5
For the dressing, mix the olive oil, balsamic vinegar, lemon juice, salt and Splenda Granulated in a bowl and add to the salad.
Diet Salad with Splenda is ready, bon appetit!
* If sugar was used instead of Splenda, 1 serving would have 487 calories!
Made with
Splenda Granulated Sweetener
