Powerhouse Bulgur Salad with Orange Vinaigrette
Powerhouse Bulgur Salad with Orange Vinaigrette might be just the salad you are searching for. This recipe serves 4. Watching your figure? This dairy free and lacto ovo vegetarian recipe has 435 calories, 8g of protein, and 24g of fat per serving. For $1.71 per serving, this recipe covers 27% of your daily requirements of vitamins and minerals. This recipe is liked by 1743 foodies and cooks. It is brought to you by Neighbor Food Blog. If you have juice of orange, kale, fresh parsley, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes around 30 minutes. With a spoonacular score of 100%, this dish is spectacular. If you like this recipe, you might also like recipes such as Beet, Bulgur, and Orange Salad with Parsley Vinaigrette, Green Powerhouse Salad with Sesame-Ginger Vinaigrette (vegan, gluten-free), and Bulgur Salad With Green Onion Vinaigrette.
Servings: 4
Preparation duration: 15 minutes
Cooking duration: 15 minutes
Ingredients:
1 apple, chopped
1 chopped avocado (optional)
3 Tablespoons balsamic vinegar
1 cup bulgur
¼ cup dried cranberries
¼ cup chopped fresh parsley
1 teaspoon minced ginger
1 teaspoon honey
Juice of 1 orange
2 cups torn kale
2 Tablespoons olive oil
½ cup chopped pecans
½ teaspoon salt
2 cups water
Equipment:
sauce pan
Cooking instruction summary:
Place the bulgur in a saucepan with water and bring to a boil. Reduce heat, cover, and allow the mixture to simmer for 12-15 minutes or until tender. Drain off any excess liquid. If you want to serve the salad cold immediately, rinse the bulgur with cold water. Otherwise, you can let it cool on its own.Place the orange juice, balsamic vinegar, olive oil, honey, ginger, and salt in a jelly jar with a tight lid and shake it up until fully combined, about 1 minute.Toss the bulgur with the kale, apples, pecans, cranberries, avocado and goat cheese (if desired). Pour the vinaigrette over everything and stir to combine. Serve warm or chill for several hours or overnight. Serves 6-8 as a side dish or about 4 as a hearty main dish.
Step by step:
1. Place the bulgur in a saucepan with water and bring to a boil. Reduce heat, cover, and allow the mixture to simmer for 12-15 minutes or until tender.
2. Drain off any excess liquid. If you want to serve the salad cold immediately, rinse the bulgur with cold water. Otherwise, you can let it cool on its own.
3. Place the orange juice, balsamic vinegar, olive oil, honey, ginger, and salt in a jelly jar with a tight lid and shake it up until fully combined, about 1 minute.Toss the bulgur with the kale, apples, pecans, cranberries, avocado and goat cheese (if desired).
4. Pour the vinaigrette over everything and stir to combine.
5. Serve warm or chill for several hours or overnight.
6. Serves 6-8 as a side dish or about 4 as a hearty main dish.
Nutrition Information:
covered percent of daily need
