Asian Bulgur Rice Salad 1/2 cup uncooked bulgur 1-1/2 cups boiling water 1-1/2 cups cooked long grain rice 1/2 cup thinly sliced celery 1/2 cup coarsely grated carrot 1/2 cup sliced green pepper 1/4 cup dried cranberries SALAD DRESSING: 1/4 cup minced fresh parsley 1/4 cup rice vinegar 2 tablespoons olive oil 1 tablespoon finely chopped onion 1 tablespoon water Printed from tasteofhome.com Jul 25, 2008 Copyright Reiman Media Group, Inc © 2008

-----------------------Fold------------------------ Asian Bulgur Rice Salad cont. 1 teaspoon each sesame oil and honey 1 garlic clove, minced 1/2 teaspoon each salt, ground mustard and Chinese five-spice powder 1/4 teaspoon pepper 9 cups torn mixed salad greens 1/4 cup sliced almonds, toasted Place bulgur in a bowl. Stir in boiling water. Cover and let stand for 30 minutes or until most of the liquid is absorbed. Drain and squeeze dry. In a bowl, combine the rice, celery, carrot, green pepper, cranberries and bulgur. In a jar with a tight-fitting lid, combine the parsley, vinegar, olive oil, onion, water, sesame oil, honey, Printed from tasteofhome.com Jul 25, 2008 Copyright Reiman Media Group, Inc © 2008

	Asian Bulgur Rice Salad garlic and seasonings; shake well. Pour over rice mixture; toss gently to coat. Arrange greens on salad plates. Top with rice mixture; sprinkle with almonds. Yield: 6 servings. Printed from tasteofhome.com Jul 25, 2008 Copyright Reiman Media Group, Inc © 2008