Cauliflower is riced to make this flavorful, low-carb salad.

Diabetic Living Magazine
Source: Diabetic Living Magazine


Recipe Summary

30 mins
40 mins


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; protein 13.8g 28% DV; carbohydrates 18.1g 6% DV; exchange other carbs 1; dietary fiber 6.2g 25% DV; sugars 6.5g; fat 12.1g 19% DV; saturated fat 3.4g 17% DV; cholesterol 145.8mg 49% DV; vitamin a iu 4274.5IU 86% DV; vitamin c 183.8mg 306% DV; folate 146.5mcg 37% DV; calcium 243.8mg 24% DV; iron 4.5mg 25% DV; magnesium 81mg 29% DV; potassium 837.1mg 23% DV; sodium 485.2mg 19% DV.