Asking me to create something using random ingredients scares the bejeezes out of me! I would much rather you give me a recipe, I’ll follow it to a ‘T,’ and everything will turn out A-okay.
However, the more I read recipes, try recipes, and experiment in the kitchen, the more I start to get an idea of what flavors would blend well together and understand the ratio of each ingredient.
For this salad recipe, I saw the list of ingredients from a pre-made salad at a cafe. I used those ingredients as inspiration for my version, which took the stress out of trying to determine what ingredients to add to the salad; instead I just had to determine the amount of each ingredient.
I was quite proud of myself, and thankfully it turned out to be a winner!
Fruited Bulgar and Lentil Salad
Yield: 2 cups
1 cup cooked bulgar (for cooking instructions, click here)
1/2 cup cooked red lentils
1/4 cup dried cranberries
1/4 cup dried apricots, chopped
1/2 carrot, shredded
2 Tablespoons pumpkin seeds
1 Tablespoon olive oil
1 Tablespoon fresh lemon juice
1 Tablespoon fresh cilantro, chopped
1 teaspoon dried parsley
1/4 teaspoon salt
1. Combine the bulgar, lentils, cranberries, apricots, carrot, and pumpkin seeds together in a small bowl.
2. Combine the olive oil, lemon juice, cilantro, parsley, and salt together in a separate bowl.
3. Add liquids to bulgar mixture and gently stir to combine.
4. Serve room-temperature or chilled.
I loved the the fresh flavors in this salad.
So far it has been a pretty low-key weekend for me.
Last night Craig and I went to Bikram yoga (loved sweating it out!) and then went and ate huge salads for dinner.
Any time we practice yoga, we immediately crave a fresh salad piled high with veggies and tons of fiber to give our body a good cleansing!!
Today’s plans: cooking/baking in the kitchen, some cleaning, and a date night with Craig! 🙂
Enjoy your weekend!!