1/2 cup uncooked bulgur
2 cups sliced asparagus (1-inch pieces)
1/2 cup frozen edamame, cooked and cooled (or peas, thawed)
1 red bell pepper, thinly sliced
1/2 cup chopped fresh Italian parsley
2 tsp. finely chopped fresh mint
3 Tbsp. lemon juice
1 Tbsp. orange juice
1 Tbsp. extra-virgin olive oil
1/2 tsp. black pepper
15 granules of sea salt
Prepare bulgur according to package directions, omitting any salt or fat. Drain well.
Place asparagus in rapidly boiling water for 1 minute. Then, plunge into ice water until cooled (about 3-4 minutes). Drain well and blot with paper towel.
Combine bulgur, asparagus, edamame, parsley, mint, and peppers in a large bowl. Whisk juices, olive oil, salt, and pepper in a small bowl. Pour over salad and toss gently (Makes 4 1-cup servings, 150 calories per serving).
Bulgur is a whole grain that is high in fiber and protein. It is also a good source of iron, magnesium, and B vitamins.
