I have Jessica at Healthy Exposures to thank for picking bulgur wheat a couple weeks ago as the BSI ingredient. I had never even tried it before and decided to make a side dish with it for dinner last night.
Simple cooking instructions – 1 cup bulgur to 2 cups water, bring to a boil and simmer for 12-15 minutes. Once it was cool, I took 10 ounces of it for a salad – I am actually going to be using the rest of it for a breakfast later in the week!
Honey Citrus Bulgur Wheat Salad (printer friendly version here)
Makes 6 servings (241 calories, 6.2 fat, 42.5 carbs, 9.3 fiber and 7.4 protein
A light, bright summer side dish.
|10||ounce cooked bulgur|
|1/4||cup orange juice|
|1/8||cup lemon juice|
|2||tablespoons olive oil|
|1||pinch of salt|
|1||pinch of pepper|
|1/2||teaspoon crushed red pepper|
|3||ounces carrots, chopped|
|3||ounces cucumber, chopped|
|1||ounce radish, chopped|
- Mix orange juice, lemon juice, olive oil, honey, salt, pepper crushed red pepper and mix well.
- Stir cooked bulgar with carrots, cucumber, radish and mozzarella. Pour citrus vinagrette and toss to coat.
- Serve room temperature or as a cold salad.
I am hoping to get back in the groove this week. My mind was on vacation mode all weekend – no exercise, and not the best food choices. I have a crustless broccoli turkey sausage quiche in the oven as I type this – I tried adding cottage cheese to the mixture – hope it works out!
Check out this weeks BSI – Nicole from Make Good Choices picked Applesauce!
Have a great Tuesday! 😀