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Ingredients

⅓ cup dried bulgur
1 cup boiling water
½ pound Brussels sprouts (2 cups)
½ cup dried cranberries
¼ cup chopped nuts (any type)
¼ cup orange juice
2 Tablespoons vegetable oil
2 Tablespoons vinegar
¼ teaspoon salt
¼ teaspoon pepper

Directions

  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.
  6. Refrigerate leftovers within 2 hours.

Notes

  • No nuts? Use sunflower or pumpkin seeds.
  • No dried cranberries? Use any type of dried fruit.

Paid for in part by Oregon SNAP. OSU Extension Service prohibits discrimination in all its programs, services, activities and materials. This institution is an Equal Opportunity Provider and Employer.       

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Makes:
5 Cups
Prep time:
45 minutes
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