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A light salad inspired by Cyprus has Mediterranean flavors singing – bulgur, lentils, onion, cilantro, parlsey, pine nuts, almonds, currants, cranberries, capers, lemon juice, and olive oil.
Ingredients
Directions
Nutrition
5 cups (1.25 L) bulgur, cooked
5 cups (1.25 L) whole red lentils, cooked
2 cups (500 mL) red onion, minced
2 cups (500 mL) cilantro leaves, minced
2 cups (500 mL) flat leaf parsley, minced
1 cup (250 L) pine nuts, lightly toasted
½ cup (125 mL) sliced almonds
½ cup (125 mL) currants
1 cup (250 mL) dried cranberries
½ cup (125 mL) capers, drained
½ cup (125 mL) lemon juice
½ cup (125 mL) olive oil
salt and pepper, to taste
