{the recipe redux - cabot creamery 'it's new to you' recipe contest} jicama cheddar bulgur salad
Friday, March 30, 2012 at 9:08PM
The Professional Palate - Regan Jones RD in cheddar, healthy recipes, jicama, recipe redux, reduced-fat cheddar recipes, reduced-fat cheese

     

Welcome to the first Recipe ReDux Recipe Contest!

As an addition to the monthly Recipe ReDux posts, our new sponsored recipe contests will give ReDux members the opportunity to experiment even more in their kitchens with healthy, tasty new recipe creations and compete for prizes. Nothing like a little 'healthy competition' to get those creative recipe development juices flowing! 

For this month's contest, ReDux members were challenged by my friends at Cabot Creamery Cooperative to get family and friends excited about a healthy new food they’ve never tried before by serving it with the "World’s Best Reduced Fat, Naturally Lactose- and Gluten-Free Cheddar."

I'll admit that when I first started thinking about a "new" food to serve with Cheddar, I struggled. It should come as no suprise to those of you who know me or have been around this blog for a while that I am, well, let's say quite familar with farm families who own Cabot Creamery and their award-winning Cheddar (hop on over to my full Disclosure statement if you need the official version.) Having developed recipes for Cabot over the years and now consulting with their Health and Marketing teams (did you know I'm the main tweeter behind @CabotRD?), I'm pretty "entrenched" in the love of all dishes a la Cabot. So it took me a while to i.d. a food that I'd never coupled with their Cheddar. 

Hello jicama.

 

I'm not sure how it's happened, but in all the years that I've eaten jicama in restaurants, I've never managed to create a dish at home using the Central American, white-fleshed tuber. 

It's so yummy... crisp, fleshy & earthy tasting, while also refreshing. I immediately thought salad, but wanted to take a different route than my mainstays of arugula and spring greens. I've had a hankering to do a tabbouleh on the blog for a while now... and that's where Jicama-Cheddar Bulgur Salad was born. I love how the crisp flavors and textures of the jicama, parsley & lime contrast with the creamy, sharpness of the cheese. 

 

Pin It

Jicama-Cheddar Bulgur Salad

by Regan @ The Professional Palate

 

Ingredients

  • 1 cup cooked bulgur
  • 1 cup grated jicama
  • 2 cups chopped fresh parsley
  • 1 teaspoon toasted cumin seeds
  • 1/2 teaspoon Kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 teaspoons extra-virgin olive oil
  • 2 ounces Cabot 75% or 50% Reduced Fat Cheddar, cubed
  • Juice of 1/2 lime

Instructions

Toss all ingredients and serve.

Powered by Recipage
***

Giveaway!

As a part of this Recipe Contest, Cabot was kind enough to provide a giveaway for (1) lucky reader. 

What you can win

- A gift pack of goodies that includes

(2) VIP Coupons for 1 block each of Cabot's Award-Winning Reduced-Fat Cheddar

plus (2) each of Cabot-branded wooden cutting boards, cheese knives & hot beverage tumblers

How to enter

For additional entries (please leave seperate, additional comments each time you do one of the following to be entered additional times. If you are already a subscriber, follower, etc., leave seperate comments to that effect, as well. In other words each comment = individual entry.)

The giveaway ends at midnight EDT, Thursday, April 5th. I will use random.org to choose one lucky winner. Good luck! 

[Disclosure: Cabot Creamery compensated The Recipe ReDux (co-owned by ReganMillerJones, Inc. and Teaspoon Communications), to sponsor this recipe contest. I am therefore not eligible to win prizes associated with the contest. Opinions expressed are my own.]

To see what other ReDux members cooked up for this month's Recipe Contest, please check out the links below.

 

 

(Please note that this is a closed link-up for Recipe ReDux members participating in a Sponsored Recipe Contest. Any links added to this collection from non-ReDux members will be deleted.) 



























(Cannot add links: Registration/trial expired)

Article originally appeared on The Professional Palate (http://www.theprofessionalpalate.com/).
See website for complete article licensing information.