Categories: appetizer, eastern, salad

Ingredients

• 1 cup bulgur wheat
• 1/2 cup chopped dried cranberries
• 1 cup boiling water
• 1/2 cup chopped fresh parsley
• 1/4 cup minced red onion
• 1/4 cup fresh lemon juice
• 2 tbsp chopped walnuts, toasted
• 2 tbsp chopped fresh mint
• 1.5 tbsp walnut oil
• Salt and pepper

Directions

1. Combine bulgur and cranberries in a medium bowl. Add 1 cup boiling water, and let stand 30 minutes or until water is absorbed.

2. Fluff bulgur mixture with a fork. Stir in chopped parsley and the remaining ingredients, and toss gently to combine.

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