Oriental Bulgur Rice Salad

• 1/2 cup bulgur
• 1 1/2 cups boiling water
• 1 1/2 cups cooked long-grain rice
• 1/2 cup thinly sliced celery
• 1/2 cup corasely grated carrot
• 1/2 cup sliced green pepper
• 1/4 cup dried cranberries
• Salad dressing
• 1/4 cup minced fresh parsley
• 1/4 cup rice vinegar
• 2 tablespoons olive oil
• 1 tablespoon finely chopped onion
• 1 tablespoon water
• 1 teaspoon sesame oil
• 1 teaspoon honey
• 1 clove garlic, minced
• 1/2 teaspoon salt
• 1/2 teaspoon ground mustard
• 1/2 teaspoon Chinese five spice powder
• 1/4 teaspoon pepper
• 9 cups torn mixed salsg greens (Baby greens are nice)
• 1/4 cup sliced almonds, toasted

1. Place bulgur in a bowl.
2. Stir in boiling water.
3. Cover and let stand 30 minutes or until most of the liquid is absorbed.
4. Drain and squeeze dry.
5. In a bowl combine the rice, celery, carrot, green pepper, cranberries, and bulgur.
6. In a jar with a tight-fitting lid, combine the parsley, vinegar, olive oil, onion, water, sesame oil, honey, garlic and seasonings; SHAKE WELL.
7. Pour over rice mixture; toss gently to coat.
8. Arrange greens on salad plates.
9. Top with rice mixture; sprinkle with almonds.

bulgur, boiling water, rice, celery, carrot, green pepper, cranberries, salad dressing, parsley, rice vinegar, olive oil, onion, water, sesame oil, honey, clove garlic, salt, ground mustard, chinese five spice powder, pepper, almonds

Taken from www.food.com/recipe/oriental-bulgur-rice-salad-87571 (may not work)