Diabetic Recipes


Turkey Bulgur Salad

1/2 cup bulgur wheat
1 cup boiling water
2 tablespoons fat free, low sodium or regular chicken broth
1 tablespoon olive oil
1/2 tablespoon lemon juice
1/2 teaspoon dried thyme leaves
1/2 teaspoon dry mustard
3/4 cup cooked turkey breast, cut into small pieces
1 celery stalk, chopped
1/4 cup red bell pepper, seeded and chopped
2 tablespoons chopped fresh parsley
2 tablespoons red onion, minced
1/4 teaspoon salt or to taste, optional
dash black pepper

In a medium bowl, combine the bulgur and boiling water. Cover and let stand 15 to 20 minutes, until the bulgur has softened and most of the water has been absorbed. Drain in a sieve. Return the bulgur to the bowl. While the bulgur is softening, in a medium bowl, combine the broth, oil, lemon juice, thyme and dry mustard. Stir to mix well. Stir in the turkey, celery, red pepper, parsley, onion, salt and pepper.Stir the turkey mixture into the softened bulgur. Serve at once or cover and refrigerate several hours. Stir before serving. Leftover salad will keep in the refrigerator 2 to 3 days. 4 servings, 1/2 cup each.

Nutritional Information per serving:
Calories: 127, Fat: 4 g, Cholesterol: 17 mg, Sodium: 48 mg, Carbohydrate: 15 g, Dietary Fiber: 4 g, Sugars: 1 g, Protein: 9 g
Diabetic Exchanges: 1 Starch, 1 Lean Meat


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