Bulgur with Asparagus and Spring Herbs
2/3 cup uncooked bulgur 2 cups sliced asparagus (1 inch pieces)
½ cup frozen peas, thawed 2/3 cup chopped fresh Italian parsley
2 tsp finely chopped fresh mint 3 Tbsp lemon juice
1 Tbsp orange juice 1 Tbsp extra virgin olive oil
1/8 tsp salt 1/8 tsp black pepper
- Prepare bulgur according to package directions, omitting any salt or fat. Drain well.
- Steam asparagus in steamer basket over boiling water for 3 to 4 minutes or until bright green and crisp tender. Cool under cold running water, drain well and blot with paper towels.
- Combine bulgur, asparagus, peas, parsley and mint in large bowl. Whisk lemon juice, orange juice, oil, salt and pepper in small bowl. Pour over salad; toss gently.
Makes 4 servings (1 cup each)
148 kcal; 4 gm total fat; 6 gm PRO; 25 gm CHO; 0 cholesterol, 7gm Dietary Fiber; 98 mg sodium
Exchanges: 1 CHO Choices, 2 vegetables; ½ fat