Brussel Sprouts, Cranberry, and Bulgur Salad
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Ingredients
- 1/3 cup dried bulgur
- 1 cup boiling water
- 2 cups Brussels sprouts (1/2 pound)
- 1/2 cup dried cranberries
- 1/4 cup chopped nuts (any type)
- 1/4 cup orange juice
- 2 tablespoons vegetable oil
- 2 tablespoons vinegar
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Wash hands with soap and water.
- Cover bulgur with boiling water and let stand until soft, about 30 minutes. Pour off any excess water.
- Rinse and trim Brussels sprouts. Cut in half lengthwise then slice crosswise into thin strips.
- In a large bowl combine bulgur, Brussels sprouts, cranberries and nuts.
- In a small bowl or jar with a lid, combine orange juice, oil, vinegar, salt and pepper. Mix or shake well. Pour dressing over salad and serve.
Nutrition
| Calories | 175 |
|---|---|
| Protein | 3 g |
| Total Fat | 10 g |
| Saturated Fat | 1 g |
| Cholesterol | 0 mg |
| Sodium | 130 mg |
| Carbohydrates | 21 g |
| Dietary Fiber | 4 g |
U.S. Department of Agriculture, MyPlate Kitchen (public domain), via the Internet Archive. Source: Food Hero Oregon State University Cooperative Extension Service