Asking me to create something using random ingredients scares the bejeezes out of me! I would much rather you give me a recipe, I’ll follow it to a ‘T,’ and everything will turn out A-okay.
However, the more I read recipes, try recipes, and experiment in the kitchen, the more I start to get an idea of what flavors would blend well together and understand the ratio of each ingredient.
For this salad recipe, I saw the list of ingredients from a pre-made salad at a cafe. I used those ingredients as inspiration for my version, which took the stress out of trying to determine what ingredients to add to the salad; instead I just had to determine the amount of each ingredient.
I was quite proud of myself, and thankfully it turned out to be a winner!
Fruited Bulgar and Lentil Salad
Yield: 2 cups
Ingredients
1 cup cooked bulgar (for cooking instructions, click here)
1/2 cup cooked red lentils
1/4 cup dried cranberries
1/4 cup dried apricots, chopped
1/2 carrot, shredded
2 Tablespoons pumpkin seeds
1 Tablespoon olive oil
1 Tablespoon fresh lemon juice
1 Tablespoon fresh cilantro, chopped
1 teaspoon dried parsley
1/4 teaspoon salt
Directions
1. Combine the bulgar, lentils, cranberries, apricots, carrot, and pumpkin seeds together in a small bowl.
2. Combine the olive oil, lemon juice, cilantro, parsley, and salt together in a separate bowl.
3. Add liquids to bulgar mixture and gently stir to combine.
4. Serve room-temperature or chilled.
I loved the the fresh flavors in this salad.
The fruit provided just a hint of sweetness, while the nuts gave it some crunch. 
*********
So far it has been a pretty low-key weekend for me.
Last night Craig and I went to Bikram yoga (loved sweating it out!) and then went and ate huge salads for dinner.
Any time we practice yoga, we immediately crave a fresh salad piled high with veggies and tons of fiber to give our body a good cleansing!!
Today’s plans: cooking/baking in the kitchen, some cleaning, and a date night with Craig! 🙂
Enjoy your weekend!!
Sometimes I wish I could eat as healthy as you. I had a bacon, sausage, spinach, and cheese omelet for lunch. I did have a piece of whole grain toast too.
You totally can!! I’ll just quit my job and come and be your chef!! 😉
Miss you guys! If we make it to MN this summer, we’ll have to meet up!!
Looks good! I’m feeling more confident about experimenting with recipes too. It’s so exciting!
I like the color of the dish you created and the different shapes and textures of the food all in one! Someday I would love to make it, when I feel like I have someone to cook for as well.
This has been my new favourite salad at the cafe I get lunch at lately. Seriously-isn’t it amazing?
Hey, as a fellow runner and foodie, I spent most of my afternoon reading your site. This recipe caught my eye and I just had to try it out for myself (with what I had in my kitchen… I’m in college so that list tends to be limited). I ended up making it with edamame, shredded carrots, cranberries and water chestnuts. Dressed it with lemon juice, agave and olive oil. So delicious! Thanks for the inspiration!!!
Yeah! I’m so glad you found my blog!
That is a great recipe; I’m glad you liked it as well.