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Seeds and Greens Bulgur Buddha Salad

Seeds and Greens Bulgur Buddha Salad
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Prep Time: 12 min Serves: 4
Cooking Time: 15 min Yield: 6 cups
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Recipe and photo courtesy of Jackie Newgent, RDN

Ingredients

Directions

1. Prepare the bulgur according to package directions; drain any excess water. (Note: If you purchase bulgur from a bulk bin, simply stir it into boiling water, cover, let stand for 15 minutes, then drain. Makes 2 1/2 cups cooked bulgur.)

2. Meanwhile, whisk together the lemon juice, oil, salt, and pep¬per in a liquid measuring cup. Stir 2 tablespoons of the lemon vinaigrette into the bulgur; chill. (Note: This step can be done in advance—or overnight.)

3. Arrange the arugula in individual bowls. Then top with the chilled bulgur, cucumber, onion, raisins (or other dried fruit bits), basil, hemp seeds, and sunflower seeds.

4. Drizzle with the remaining lemon vinaigrette. If desired, serve with lemon wedges on the side.

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