Ingredients:
1 C bulgur
1 C orange juice
1 C water
½ C chopped celery
½ C pealed chopped cucumber
2 T chopped fresh mint leaves
½ C chopped green onions (or, which was what the recipe called for, but I changed , 1/4 cup red onions and 1/4 C parsley)
½ C craisins
¼ C chopped pecans (almonds or walnuts)
1 T olive oil
1 T fresh lemon juice
1 t lemon zest
salt
pepper
Super Easy Directions:
Boil water and oj, add bulgur, cook on low for 5 minutes. Remove from heat and let sit for 20 minutes. Place remaining ingredients and cooked bulgur into large bowl and refrigerate for at least 2 hours.
This salad looks beautiful- would be great at a potluck or for guests.
Note: I added feta cheese the next day for lunch and that was very yummy- you could also add grilled chicken and have it as a whole meal, or in a wrap... lot's of options
Adapted from Eat Shrink and Be Merry
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