I have Jessica at Healthy Exposures to thank for picking bulgur wheat a couple weeks ago as the BSI ingredient.   I had never even tried it before and decided to make a side dish with it for dinner last night.

Simple cooking instructions – 1 cup bulgur to 2 cups water, bring to a boil and simmer for 12-15 minutes.  Once it was cool, I took 10 ounces of it for a salad – I am actually going to be using the rest of it for a breakfast later in the week!

Honey Citrus Bulgur Wheat Salad (printer friendly version here)

Makes 6 servings (241 calories, 6.2 fat, 42.5 carbs, 9.3 fiber and 7.4 protein

A light, bright summer side dish.

Ingredients

10 ounce cooked bulgur
1/4 cup orange juice
1/8 cup lemon juice
2 tablespoons olive oil
1 tablespoon honey
1 pinch of salt
1 pinch of pepper
1/2 teaspoon crushed red pepper
3 ounces carrots, chopped
3 ounces cucumber, chopped
1 ounce radish, chopped
1 ounce mozzarella

Directions

  1. Mix orange juice, lemon juice, olive oil, honey, salt, pepper crushed red pepper and mix well.
  2. Stir cooked bulgar with carrots, cucumber, radish and mozzarella. Pour citrus vinagrette and toss to coat.
  3. Serve room temperature or as a cold salad.

Hannah liked it too!  I was afraid I wouldn’t like bulgur cold, but this salad is so refreshing.

my dinner

I am hoping to get back in the groove this week.  My mind was on vacation mode all weekend – no exercise, and not the best food choices.  I have a crustless broccoli turkey sausage quiche in the oven as I type this – I tried adding cottage cheese to the mixture – hope it works out!

Check out this weeks BSI – Nicole from Make Good Choices picked Applesauce!

Have a great Tuesday! šŸ˜€