Fruit and bulgur salad

Yield: 5 servings

Measure Ingredient
3 cups Water
½ cup Yellow Split Peas
¾ cup Uncooked Bulgur
¾ cup Boiling Water
1 cup Red Delicious Apples; Chopped
¼ cup Dried Cranberries
¼ cup Chopped Pitted Dates
¼ cup Plain Low-Fat Yogurt
2 tablespoons Lemon
¼ teaspoon Salt
¼ teaspoon Curry Powder
11 ounces Mandarin Oranges In Light Syrup; Drained
5 tablespoons Chopped Almonds; Toasted

Bring 3 cups water and split peas to a boil in a saucepan. Reduce heat; cook, uncovered, 30 minutes or just until split peas are tender. Drain well; set aside. Combine bulgur and ¾ cup boiling water a large bowl.

Cover and let stand 30 minutes. Add peas, apple, cranberries, and dates; stir well. Combine yogurt, lemon juice, salt, and curry, and add to bulgur mixture,

stirring well. Gently stir in oranges. Top salad with toasted almonds.

Recipe by: Cooking Light

Posted to EAT-LF Digest by Sherilyn <sherilyn70@...> on Jul 26, 1999, converted by MM_Buster v2.0l.

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