Rating: 4 stars
1 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Recipe by Cooking Light June 1997

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Recipe Summary test

Yield:
5 servings (serving size: 1 cup salad and 1 tablespoon almonds)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • Combine bulgur and 3/4 cup boiling water in 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.

Nutrition Facts

275 calories; calories from fat 13%; fat 4.1g; saturated fat 0.6g; mono fat 2.2g; poly fat 1g; protein 10.6g; carbohydrates 53.3g; fiber 8.4g; cholesterol 1mg; iron 2.6mg; sodium 140mg; calcium 84mg.
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