Rating: 4 stars
3 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0

Fresh mint gives this dish a pleasant aroma. Dried cranberries offer a hint of sweetness. Use any other dried fruit you like in their place: Try golden raisins, currants, dried cherries, or chopped dried apricots.

Kathy Baruffi
Recipe by Cooking Light August 2004

Gallery

Credit: Becky Luigart-Stayner; Melanie J. Clarke and Celine Chenoweth

Recipe Summary test

Yield:
4 servings (serving size: 1 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine first 6 ingredients in a large bowl, stirring with a whisk; set aside.

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  • Combine boiling water and bulgur in a large bowl. Cover and let stand 20 minutes or until liquid is absorbed. Add bulgur, carrots, and remaining ingredients to juice mixture, and toss well to coat. Cover and chill.

Nutrition Facts

338 calories; fat 8.4g; saturated fat 0.8g; mono fat 4.9g; poly fat 2.2g; protein 10.4g; carbohydrates 59.5g; fiber 13.7g; iron 2.8mg; sodium 491mg; calcium 65mg.
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