|Day three in the fridge, just as tasty as day one!|
|A close up|
1 cup orange juice
1 cup bulgur
½ cup cranberries
½ cup each diced celery and diced cucumber (I used a baby cuke)
¼ cup chopped almonds
2 tbsp chopped chives
one handful chopped fresh parsley
half a handful chopped fresh mint
1 tbsp walnut oil
2 tbsp fresh lemon juice
zest from one lemon
¼ tsp each salt and pepper
Combine orange juice and 1 cup water in a medium saucepan. Bring to a boil over high heat. Reduce to low and add bulgur. Simmer, covered for 5 minutes, then remove from heat and let stand, covered, for 20 minutes or until bulgur has absorbed all that delicious liquid.
While the bulgur is doing its thing, mix cranberries through nuts in a large bowl.
Once the bulgur has absorbed everything, add it, along with the remaining ingredients to the bowl. Stir well. Taste and check seasonings. Cover and refrigerate for at least 2 hours. Salad will keep, covered in the fridge, for 3 days.