When I make bulgur, I usually make a few cups so that I can quickly heat it up the next morning for breakfast. It's a lighter whole grain cereal for warmer weather. Add any combination of fresh berries and nuts. It's also great to mix into soups or salads.
Arugula Salad with Bulgur and Berries
Approx 4 oz of arugula
10 organic strawberries, quartered
1 C cooked bulgur wheat
1/2 C sliced raw almonds
Lemon Poppyseed Dressing
3 heaping TBS of Earth Balance Mindful Mayo
3 TBS extra virgin olive oil
2 TBS honey, agave syrup or rice syrup
The juice of a half of lemon
2 TBS apple cider vinegar
1/4 tsp poppy seeds
Serves 2 as a meal or 4 as a side dish.
No comments:
Post a Comment