Brussel Sprouts, Cranberry, and Bulgur Salad

1/3 cup dried bulgur
1 cup boiling water
2 cups Brussels sprouts (1/2 pound)
1/2 cup dried cranberries
1/4 cup chopped nuts (any type)
1/4 cup orange juice
2 tablespoons vegetable oil
2 tablespoons vinegar
1/4 teaspoon salt
1/4 teaspoon black pepper

Wash hands with soap and water.
Cover bulgur with boiling water and let stand until soft, about 30 minutes. Pour off any excess water.
Rinse and trim Brussels sprouts. Cut in half lengthwise then slice crosswise into thin strips.
In a large bowl combine bulgur, Brussels sprouts, cranberries and nuts.
In a small bowl or jar with a lid, combine orange juice, oil, vinegar, salt and pepper. Mix or shake well. Pour dressing over salad and serve.

Food Hero
Oregon State University Cooperative Extension Service