Bulgur Salad with Fresh Parsley & Mint

By Lisa Silberg | March 01, 2014

Ingredients

SERVINGS: 4 Servings

1 cup bulgur, cooked according to package directions, cooled, and drained well
½ cup fresh parsley, finely chopped
½ cup fresh mint, finely chopped
½ cup fennel, minced
2 scallions, white and light green parts only, minced
½ cup crumbled feta cheese
Zest of one orange

Dressing

1/3 cup olive oil
¼ cup freshly squeezed orange juice
2 tablespoons rice wine vinegar
Salt and freshly ground black pepper, to taste

Instructions

Toss all salad ingredients together in large bowl. Using a clean, empty jar, combine the olive oil, orange juice, and vinegar, and shake rigorously.

Taste and adjust seasonings as desired. Combine salad and dressing, a little at a time, tossing until coated. Taste, and add salt and freshly ground black pepper.

Intellectual Nutrition, intellectualnutrition.net

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