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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
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

Printed from tasteofhome.com Jul 25, 2008

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Asian Bulgur Rice Salad cont.

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, 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.