Ingredients
- 1 cup bulgur
- 1 cup boiling water
- 1/2 cup plain yogurt
- 1/4 cup bottled red wine vinaigrette salad dressing
- 2 tablespoons snipped fresh parsley
- 1/2 teaspoon ground cumin
- 6 cups torn fresh spinach
- 1 15-ounce can garbanzo beans, rinsed and drained
- 1 cup coarsely chopped apple
- 1/2 of a medium red onion, thinly sliced and separated into rings
- 3 tablespoons raisins (optional)
Directions
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In a medium bowl combine bulgur and boiling water. Let stand about 10 minutes or until bulgur has absorbed all the water. Cool 15 minutes.
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Meanwhile, for dressing, in a small mixing bowl stir together yogurt, vinaigrette salad dressing, parsley, and cumin.
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In a large bowl combine bulgur, spinach, garbanzo beans, apple, onion, and, if desired, raisins. Pour dressing over salad. Toss lightly to coat.
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Make-Ahead Tip: Prepare salad as directed except do not add spinach. Cover and chill for up to 24 hours. Add spinach and toss to serve.