SPARKLING REFRESHMENT REDEFINED

Crafted in the USA with naturally sourced ingredients from around the world and B vitamins.

– SPARKLING REFRESHMENT REDEFINED –

Crafted in the USA with naturally sourced ingredients from around the world and B vitamins.


LOCO DIABOLO WINTER TABBOULEH SALAD

As an homage to the sunshine state after spending the past 10 days in Miami; here is my version of the perfect hearty winter salad.

So beautifully vibrant in color and absolutely yummy; pulling out all the stops that please my palette…….sweet, refreshing, bright in flavor, crunchy, tangy, and clean tasting!


INGREDIENTS
for Tabbouleh Salad
1 1/4 cups coarse bulgur
1 large Belgian endive, halved lengthwise, cored, and coarsely chopped
1 medium fennel bulb, stalks discarded, bulb quartered lengthwise, cored, and coarsely chopped
1 1/2 cups tiny cauliflower florets (no larger than 1/2 inch in diameter)
6 tablespoons coarsely chopped fresh flat-leaf parsley
3 tablespoons coarsely chopped fresh mint
3 tablespoons pistachios, coarsely chopped
Seeds from 1 large pomegranate (about 1 1/3 cups)
1/2 teaspoon fine sea salt
1/4 teaspoon freshly ground black pepper

for DIABOLO LOCO dressing
1 garlic clove, minced
1/4 teaspoon ground cinnamon
4 tablespoons DIABOLO LOCO Acai Guava
1/4 teaspoon maldon sea salt
pinch of freshly ground pepper
6 tablespoons extra-virgin olive oil
1 tablespoon honey (optional)

PREPARATION
Make the tabbouleh: Cover bulgur with warm water by 2 inches in a bowl and soak for 10 minutes. Drain bulgur well in a sieve and transfer to a large bowl. Stir endive, fennel, cauliflower, parsley, mint, pistachios, and pomegranate seeds until combined.

Make the dressing: Stir together garlic, cinnamon, DIABOLO, lemon juice, honey, sea salt, and black pepper in a small bowl. Add oil in low stream, whisking until emulsified.

Finish the salad: Just before serving, toss tabbouleh with dressing, sea salt, and pepper.

LOCO DIABOLO WINTER TABBOULEH SALAD

As an homage to the sunshine state after spending the past 10 days in Miami; here is my version of the perfect hearty winter salad.

So beautifully vibrant in color and absolutely yummy; pulling out all the stops that please my palette…….sweet, refreshing, bright in flavor, crunchy, tangy, and clean tasting!


INGREDIENTS
for Tabbouleh Salad
1 1/4 cups coarse bulgur
1 large Belgian endive, halved lengthwise, cored, and coarsely chopped
1 medium fennel bulb, stalks discarded, bulb quartered lengthwise, cored, and coarsely chopped
1 1/2 cups tiny cauliflower florets (no larger than 1/2 inch in diameter)
6 tablespoons coarsely chopped fresh flat-leaf parsley
3 tablespoons coarsely chopped fresh mint
3 tablespoons pistachios, coarsely chopped
Seeds from 1 large pomegranate (about 1 1/3 cups)
1/2 teaspoon fine sea salt
1/4 teaspoon freshly ground black pepper

for DIABOLO LOCO dressing
1 garlic clove, minced
1/4 teaspoon ground cinnamon
4 tablespoons DIABOLO LOCO Acai Guava
1/4 teaspoon maldon sea salt
pinch of freshly ground pepper
6 tablespoons extra-virgin olive oil
1 tablespoon honey (optional)

PREPARATION
Make the tabbouleh: Cover bulgur with warm water by 2 inches in a bowl and soak for 10 minutes. Drain bulgur well in a sieve and transfer to a large bowl. Stir endive, fennel, cauliflower, parsley, mint, pistachios, and pomegranate seeds until combined.

Make the dressing: Stir together garlic, cinnamon, DIABOLO, lemon juice, honey, sea salt, and black pepper in a small bowl. Add oil in low stream, whisking until emulsified.

Finish the salad: Just before serving, toss tabbouleh with dressing, sea salt, and pepper.