This is my rendition of a salad that I had at the Duluth co-op. Theirs was made with Kamut- I used bulgur wheat- you could also use wheat berries or wild rice too...
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Cook enough bulgur for 4 servings, according to the package directions (It cooks quickly)
Drain and cool- set aside
Make a 'dressing' out of
1/4 c olive oil
1/3 c red wine vinegar
2 T canola oil
2 T flax seed oil
3-4 T honey, to taste
salt and pepper
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Mix together with cooked, cooled bulgur:
1/2 c sliced green onions
1 c shredded carrots
1/2 c dried cranberries
1/2 c sunflower seeds
1/4 c chopped parsley
Toss with dressing and let sit for a couple hours to let the flavors blend. Adjust any of the veggies/nuts/etc to suit your taste. ( I like a lot of green onions) Eat cold alone or on fresh spinach. Could also be used as a high fiber 'stuffing' for the holidays.
ENJOY!!
