Light, Delcious. and Healthy - A Colorful Salad for a Spring Day

This beautiful looking salad has the perfect balance of textures. Light, refreshing, and healthy, Bulgur Salad with Apricot, Radicchio and Parsley may be enjoyed by itself or as a scrumptious side dish paired with salmon or chicken.

                                                        Bulgur Salad with Apricot,
                                                             Radicchio and Parsley
                                                                    adapted from
                                                            Raising The Salad Bar
                                                     Beyond Leafy Greens-Inventive
                                             Salads With Beans, Whole Grains, Pasta,
                                                                Chicken and More
                                                                Catherine Walther

Ingredients

1 cup bulgur
Salt
1/2 head small radicchio, cored and thinly sliced.
1/2 cup chopped dried apricots
1/2 cup minced parsley
1/2 cup walnuts, toasted and chopped

Lemon Dressing:
4 tablespoons fresh lemon juice
4 tablespoons olive oil
1 small clove garlic, minced
1 teaspoon sumac (optional)
1/2 teaspoon salt

1. Place the bulgur in a bowl, add 1 1/2 cups boiling water and 2 generous pinches of salt/ Cover with a plate and let sit for about 20 minutes until the water is absorbed. Remove the cover and set aside to cool completely.

2. Place the bulgur in a large serving bowl. Stir in the radicchio, apricots and parsley.

3. To make the dressing, in a small bowl, combine all the dressing ingredients and add to the salad just  few minutes before serving.Stir in the walnuts. If the salad remains out or if you are serving leftovers the next day, you may need to refresh by adding a touch more lemon juice and olive oil.

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