Warm Bulgur & Lentil Salad

Ingredients

DRESSING:

1 lemon, zest and juice

1 ½ tsp (7 mL) grated fresh ginger

½ tsp (2 mL) Dijon mustard

2 tsp (10 mL) honey

dash, salt and ground black pepper

SALAD:

¾ cup (175 mL) dry fine bulgur wheat

¼ tsp (1 mL) salt

1 1/2 cups (375 mL) boiling water

1 1/4 cups (310 mL) cooked green lentils

1 cup (250 mL) finely sliced celery

1 cup (250 mL) finely sliced red bell pepper

¾ cup (175 mL) dried cranberries

3 green onions, finely sliced

2/3 cup (150 mL) flaked hazelnuts, toasted (reserve some for garnish)