Bulgur Salad With Cranberries, Almonds & Fresh Mint
July 25, 2015
"Light salad of fresh ingredients and full of fiber. This would be wonderful with different grains! The 2 hours of refrigeration in not in the cook time."
- Serving Size: 1 (171.3 g)
- Calories 165.5
- Total Fat - 3.3 g
- Saturated Fat - 0.5 g
- Cholesterol - 4.5 mg
- Sodium - 296.5 mg
- Total Carbohydrate - 25.8 g
- Dietary Fiber - 5.6 g
- Sugars - 4.3 g
- Protein - 10.1 g
- Calcium - 47 mg
- Iron - 1.8 mg
- Vitamin C - 28.1 mg
- Thiamin - 0.1 mg
Combine orange juice and water in medium pan.
Bring to a boil over high heat.
Reduce heat to low and stir in bulgur.
Simmer covered, for 5 minutes.
Remove from heat and let stand, covered, until bulgur has absorbed all of the liquid, 15-20 minutes.
Meanwhile, place cranberries, celery, cucumber, red onions and almonds in large bowl.
Add cooked bulgur, parsley, mint, olive oil, lemon juice, lemon zest, salt & pepper.
Cover and refrigerate for at least 2 hours before serving.
Tips & Variations
No special items needed.