INGREDIENTS

1 - cup bulgur
2 - cups boiling water
1/2 - medium head cauliflower, chopped (2 cups)
1/2 - cup pitted kalamata and/or green olives, coarsely chopped
3 - tablespoons fresh lemon juice
3 - tablespoons extra-virgin olive oil
1 - clove garlic, minced
Freshly ground black pepper
4 - cups torn chicories like escarole, radicchio, and/or endive
6 - celery stalks, thinly bias sliced
4 - ounces feta cheese, crumbled

DIRECTIONS

Place bulgur in a large heat-proof bowl. Pour the boiling water over bulgur; cover. Let stand 15 minutes.
Meanwhile, place cauliflower in a food processor. Pulse three to five times, until just finely chopped.

For Olive Dressing: In a small bowl stir together olives, lemon juice, olive oil, and garlic. Season with black pepper to taste.
Drain bulgur; return to bowl. Stir in cauliflower. Arrange the bulgur mixture, chicories, celery, and cheese on a platter. Serve with Olive Dressing.
Nutrition Facts (Winter Bulgur Salad with Olive Dressing )

Per serving: 361 kcal cal., 21 g fat (6 g sat. fat, 2 g polyunsaturated fat, 9 g monounsatured fat), 25 mg chol., 744 mg sodium, 35 g carb., 8 g fiber, 3 g sugar, 10 g pro. Percent Daily Values are based on a 2,000 calorie diet