Cherry, Kale & Bulgur Salad
Prep Time
Cooking Mode
¾ cup bulgur
1 navel orange
¼ cup olive oil
2 tbsp white wine vinegar
2 tsp Dijon mustard
½ tsp salt
4 cups stemmed and thinly sliced kale
½ cup pitted and halved fresh or frozen cherries
¼ cup thinly sliced red onion
⅓ cup finely crumbled feta or goat cheese
¾ cup bulgur
1 navel orange
¼ cup olive oil
2 tbsp white wine vinegar
2 tsp Dijon mustard
½ tsp salt
4 cups stemmed and thinly sliced kale
½ cup pitted and halved fresh or frozen cherries
¼ cup thinly sliced red onion
⅓ cup finely crumbled feta or goat cheese
Directions
1Cook and drain bulgur according to package directions. Let cool. Meanwhile, finely grate 1 tsp (5 mL) orange zest into large bowl.
2Segment 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.
3Add bulgar, kale, cherries and red onion to bowl. Toss well. Stir in cheese.
Tips
1
Substitute ruby red grapefruit for the orange.
Disclaimer
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Personal Note
Personal Note
