Brussel Sprouts, Cranberry, and Bulgur Salad
Step up your salad game with this delicious dish, perfect for a gathering of friends or an easy lunch. Try substituting sunflower or pumpkin seeds for a nut-free option.
Nutrition Facts (per serving)
Values are per serving · Serving Size: 1/5 of recipe
193
Calories
3g
Protein
26g
Carbs
10g
Fat
4g
Fiber
14g
Sugar
132mg
Sodium
Saturated Fat 1 g · Cholesterol 0 mg
Rings show one serving as a share of a 2,000 calorie reference day. In the Nutrola app they fill against your own goals.
Ingredients
dried bulgur
1/3 cup
boiling water
1 cup
Brussels sprouts (1/2 pound)
2 cups
dried cranberries
1/2 cup
chopped nuts (any type)
1/4 cup
orange juice
1/4 cup
vegetable oil
2 tablespoons
vinegar
2 tablespoons
salt
1/4 teaspoon
black pepper
1/4 teaspoon
Instructions
- 1
Wash hands with soap and water.
- 2
Cover bulgur with boiling water and let stand until soft, about 30 minutes. Pour off any excess water.
- 3
Rinse and trim Brussels sprouts. Cut in half lengthwise then slice crosswise into thin strips.
- 4
In a large bowl combine bulgur, Brussels sprouts, cranberries and nuts.
- 5
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.
Notes
- •No nuts? Use sunflower or pumpkin seeds.
- •No dried cranberries? Use any type of dried fruit.
Source: USDA MyPlate Kitchen · Food Hero Oregon State University Cooperative Extension Service
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