Cherry, Kale & Bulgur Salad
Prep time: 10min
Total time: 30min
Serves: 4
¾ cup
bulgur
175 mL
1
navel orange
¼ cup
olive oil
60 mL
2 tbsp
white wine vinegar
30 mL
2 tsp
Dijon mustard
10 mL
½ tsp
salt
2 mL
4 cups
stemmed and thinly sliced kale
1 L
½ cup
pitted and halved fresh or frozen cherries
125 mL
¼ cup
thinly sliced red onion
60 mL
⅓ cup
finely crumbled feta or goat cheese
75 mL
Per serving (¼ of the recipe):
calories
290
fat
17 g
saturated fat
3.5 g
carbs
30 g
sugar
3 g
protein
8 g
cholestrol
5 mg
fibre
7 g
sodium
420 mg
Directions
-
Cook and drain bulgur according to package directions. Let cool. Meanwhile, finely grate 1 tsp (5 mL) orange zest into large bowl.
-
Segment an orange by using sharp knife to cut thin slices off the top and bottom ends of the orange to allow fruit to stand on end. Run knife in sections - following the shape of the fruit - down the orange to slice off peel and pith. Holding peeled orange over large bowl, cut along either side of membranes to release skinless orange segments (called supremes) into the bowl, catching the orange juice. Push segments to one side of bowl and whisk oil, vinegar, mustard and salt with orange juice.
-
Add bulgar, kale, cherries and red onion to bowl. Toss well. Stir in cheese.
