Low Fat Salad Recipes

Ingredients:

3/4 cup couscous or bulgur
1/3 cup walnuts or pine nuts
15 oz chickpeas, drained and rinsed
1 cucumber, peeled -seeded and diced
1 1/2 cup chopped fresh parsley
1/3 cup thinly sliced scallions
2 tbsp chopped fresh tarragon
1 tsp freshly grated lemon zest
2 cloves garlic, peeled
1/2 tsp salt -plus more to taste
3 tbsp fresh lemon juice
2 tbsp extra-virgin olive oil
1 tsp paprika
freshly ground black pepper, to taste
tarragon-yogurt dressing, see recipe

Instructions:

1. In a large bowl, cover couscous (or bulgur) with warm water. Let stand
until tender, 15 to 30 minutes. Drain in a sieve, gently pressing out
excess water. Return to mixing bowl. 2. In a small dry skillet, toast
walnuts (or pine nuts) over low heat, stirring, until fragrant, about 5
minutes (or toast in a toaster oven). Let cool, then coarsely chop. 3. Add
chickpeas, cucumber, parsley, scallions, tarragon, lemon zest and nuts to
couscous. Toss to combine. 4. With the side of a chef's knife, mash garlic
with 1/2 teaspoon salt. Transfer to a small bowl; whisk in lemon juice, oil
and paprika. Toss lemon dressing with salad. Season with salt and pepper.
Serve, passing Tarragon-Yogurt Dressing separately.

MAKES ABOUT 7 CUPS, FOR 6 SERVINGS.

290 calories per serving; 11 grams protein; 11 grams fat(1.3 grams
saturated fat); 38 grams carbohydrate; 590 mg sodium; 1 mg cholesterol; 9
grams fiber.

Busted by Gail Shermeyer <4paws@netrax.net>



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Preparation Time: 0:00

Servings: 6