Cauliflower is riced to make this flavorful, low-carb salad. Source: Diabetic Living Magazine

Diabetic Living Magazine


Dill-Shallot Dressing
Cauliflower-Watercress Salad


Instructions Checklist
  • Prepare Dill-Shallot Dressing. In a small bowl combine shallots and white wine vinegar. Let stand, covered, 15 minutes. Stir in remaining ingredients. Meanwhile, in a 2-quart casserole, combine asparagus and 2 tablespoons of the water. Microwave, covered, 2 to 4 minutes or until crisp-tender. Drain in a colander.

  • Place cauliflower, in batches if necessary, in a food processor. Cover and pulse until chopped into rice-size pieces. Add cauliflower and the remaining 2 tablespoons of water to the casserole. Microwave, covered, 6 to 9 minutes or until crisp-tender. Drain and cool slightly.

  • In a large bowl combine spinach and watercress. Drizzle with 1/4 cup of the dressing; toss to coat. Divide mixture among plates. In bowl combine asparagus, cauliflower, sweet pepper and the remaining dressing. Spoon mixture over greens. Top with the remaining ingredients.


Tip: For a protein boost, add 3 ounces thinly sliced, cooked chicken breast to each salad.

Nutrition Facts

229 calories; 12.1 g total fat; 3.4 g saturated fat; 146 mg cholesterol; 485 mg sodium. 837 mg potassium; 18.1 g carbohydrates; 6.2 g fiber; 7 g sugar; 13.8 g protein; 4275 IU vitamin a iu; 184 mg vitamin c; 147 mcg folate; 244 mg calcium; 4 mg iron; 81 mg magnesium;