Bulgur Salad with Cranberries

Ingredients

• Water

  Plain, clean water

  2 cup or 473g

• Bulgur

  Dry

  1 cup or 140g

• Parsley

  Raw

  5 ½ tbsp or 21g

• Mixed Baby Greens

  Kale, Chard, Spinach - Trader Joe's

  2 oz or 57g

• Carrots

  Raw

  1 medium or 61g

• Cranberries

  Sweetened, dried

  ½ cup or 61g

• Olive oil

  Salad or cooking

  2 tbsp or 27g

• Balsamic vinegar

  2 tbsp or 32g

• Dijon mustard

  Grey poupon

  3 tsp or 15g

• Honey

  1 ½ tsp or 11g

• Salt

  Table

  ¼ tsp or 2g

• Pepper

  Spices, black

  ¼ tsp or 0.5g

Directions

1. Bring water to a boil. Place the bulgur in boiling water and let it warm up for about fifteen minutes until bulgur is soft.
2. Chop the parsley, baby greens, and cut the carrots into small cubes and mix with bulgur. Add cranberries and mix.
3. In a small bowl mix the olive oil, balsamic vinegar, mustard, and honey; whisk to combine.
4. Pour over the salad, season with salt and pepper, and toss to combine. Enjoy!

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