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

 

Bulgur, Orange & Beet Salad
Bulgur, Orange & Beet Salad
Servings
4servings
Servings
4servings
Ingredients
Servings: servings
Units:
Ingredients
Servings: servings
Units:
Instructions
  1. In a medium bowl, combine bulgur, beets, fennel, onion, orange sections, almonds, lemon juice, tarragon and 2 Tbsp (30 mL) olive oil.
  2. 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