Asparagus, bulgur and dried cherry salad with spiced dressing
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Time to make:
$2.46 per serve
(at time of publication)
Full ingredients list:
1 cup bulgur (cracked wheat)
3 bunches (750g) asparagus, trimmed, cut in 3cm lengths
2 1/2 cups green beans, trimmed, cut in 3cm lengths
1/4 cup chopped chives
100g baby spinach
1/4 cup dried cherries
1/4 cup sunflower seeds, lightly toasted
2 tablespoons fresh orange juice
1 tablespoon white balsamic vinegar
1 teaspoon garam masala
1 tablespoon olive oil
Nutritional information (per serve)
Instructions and steps:
Step 1Place bulgar in a large heatproof bowl, cover with boiling water and soak for 5 minutes. Drain well, pressing excess water out with the back of a spoon. Transfer bulgar to a large bowl.
Step 2Steam or boil asparagus and beans for 2 minutes or until just tender. Drain and refresh under cold running water then drain again.
Step 3Add the vegetables, chives, spinach, cherries and sunflower seeds to the bowl with the bulgar. Whisk orange juice, white balsamic, garam masala and olive oil in a small jug. Pour dressing over salad, toss gently to combine and serve.
Make it gluten free: Use quinoa instead of bulgar and check garam masala is gluten free.
Can’t find dried cherries? You can use dried cranberries or blueberries instead.
About this recipe
First published: December 2015