Bulgur, Orange & Beet Salad
Nutty and with a citrus zest, almonds add good (monounsaturated fat) to this salad. For more crunch, toast the almonds by simply sautéing them in an ungreased frying pan over medium heat.
Best Health Magazine, May 2012; Photo by Ryan Szulc
| Servings |
| 4servings |
| Servings |
| 4servings |
Ingredients
- 2 cups bulgur cooked as per package directions and cooled
- 1 398-mL can beets rinsed, diced
- 1/2 cup fennel thinly sliced
- 1/2 cup red onion thinly sliced
- 2 oranges sectioned (or you could use canned mandarin segments, rinsed)
- 1/2 cup slivered almonds toasted
- 2 tbsp lemon juice
- 10 tarragon or basil leaves thinly sliced
- 3 tbsp extra virgin olive oil (divided)
- 8 shiitake mushrooms stemmed and thinly sliced
- Salt and pepper
Servings: servings
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Ingredients
Servings: servings
Units:
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Instructions
- In a medium bowl, combine bulgur, beets, fennel, onion, orange sections, almonds, lemon juice, tarragon and 2 Tbsp (30 mL) olive oil.
- To a medium-sized sauté pan over medium heat, add remaining 1 Tbsp (15 mL) oil plus mushrooms. Sauté until mushrooms soften, about three minutes. Add to bulgur mixture. Toss together and season to taste.
Recipe Notes
Per serving: 332 calories, 9 g protein, 18 g fat (2 g saturated fat), 40 g carbohydrates, 10 g fibre, 0 mg cholesterol, 203 mg sodium
