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.