Orzo and Bulgur Salad

This healthy salad features grains, vegetables, and a touch of fruit.

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3.5 by 3 people

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  • Makes: 10 servings
  • Prep: 30 mins
  • Chill: 4 hrs
  • Stand: 45 mins

Orzo and Bulgur Salad

Directions

  1. Place bulgur in a 2-cup glass measure; set aside. Cook orzo according to package directions. Drain orzo, reserving cooking water. Pour enough of the hot cooking water into the glass measure with the bulgur to equal 2 cups. Let bulgur stand for 45 minutes or until all the liquid has been absorbed.
  2. In a large bowl combine cooked orzo, celery, carrot, cucumber, and cranberries. Add the bulgur; set aside. In a medium bowl whisk together olive oil, vinegar, parsley, shallot, sugar, salt, mustard, fennel seeds, and pepper. Add to bulgur mixture; toss well to combine. Cover and chill for 4 to 24 hours. Stir before serving. Top with green onions and feta cheese. Makes 10 to 12 servings.
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Nutrition Facts (Orzo and Bulgur Salad)

  • Per serving:
  • 217 kcal ,
  • 9 g fat
  • (2 g sat. fat ,
  • 1 g polyunsaturated fat ,
  • 6 g monounsaturated fat ),
  • 3 mg chol. ,
  • 288 mg sodium ,
  • 31 g carb. ,
  • 4 g fiber ,
  • 2 g sugar ,
  • 5 g pro.
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