A zesty dressing of lemon and orange juice enlivens this broccoli and bulgur combo.
Diet Types: Dairy Free, Vegetarian, Vegan
Salad:
3/4 cup bulgur
2 cups water
3 cups small broccoli florets
1 cup shredded carrots
1 cup diced celery
1 small red onion, halved and thinly sliced
Dressing:
3 tablespoons fresh lemon juice
2 tablespoons organic extra virgin olive oil
2 teaspoons grated orange zest
2 tablespoons grated orange juice
1 garlic clove, crushed through a press
1/2 teaspoon salt (optional)
1/4 teaspoon cayenne pepper (optional)
To make the salad: In a medium saucepan, combine bulgur and water, and bring to a boil over high heat. Reduce heat to low, cover, and simmer until bulgur is tender and liquid is absorbed, 15-20 minutes. Spread bulgur out on a jelly roll pan and place in freezer for 10-15 minutes to quick cool. Meanwhile, rinse saucepan, fill with 1″ water and bring to a boil over high heat. Add broccoli and return to a boil. cook, stirring frequently, until broccoli is crisp tender, three to four minutes. Drain in colander and cool briefly under cold running water. Place bulgur, broccoli, celery, carrots, and onion in large salad bowl.
For the dressing: In a small bowl, whisk together all ingredients. Pour dressing over salad and toss to coat. If there is time, let salad sit at room temperature for at least 20 min before serving to blend and mellow flavors. Serve atop crisp mixed greens, or in a pita for a delightful summertime sandwich.
Servings per Recipe:
Calories: 195
Calories from Fat: 67
Total Carbs: 30g
Dietary Fiber: 6g
Protein: 6g
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