Brussel Sprouts, Cranberry, and Bulgur Salad

40 min · Serves 5

Based on a recipe from Food Hero Oregon State University Cooperative Extension Service, via USDA MyPlate Kitchen

What goes in

• ⅓ cupdried bulgur
• 1 cupboiling water
• 2 cupsBrussels sprouts
• ½ cupdried cranberries
• ¼ cupchopped nuts
• ¼ cuporange juice
• 29.6 mlvegetable oil
• 29.6 mlvinegar
• 1.2 mlsalt
• 1.2 mlblack pepper

How to cook it

1. Soak the bulgur in the boiling water for 30 minutes until tender, then drain off any remaining liquid.
2. Clean and trim the Brussels sprouts, then halve them lengthwise and slice into thin ribbons.
3. Toss the prepared bulgur, sliced sprouts, cranberries, and nuts together in a large mixing bowl.
4. Whisk or shake the orange juice, oil, vinegar, salt, and pepper in a small container until emulsified.
5. Drizzle the dressing over the salad mixture and serve immediately.

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