Yield: 5 servings
|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|
|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.