Asian Bulgur Rice Salad

• 1/2 cup uncooked bulgur
• 1-1/2 cups boiling water
• 1-1/2 cups cooked long grain rice
• 1/2 cup thinly sliced celery
• 1/2 cup coarsely grated carrot
• 1/2 cup sliced green pepper
• 1/4 cup dried cranberries
• 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 garlic clove, minced
• 1/2 teaspoon each salt, ground mustard and Chinese five-spice powder
• 1/4 teaspoon pepper
• 9 cups torn mixed salad greens
• 1/4 cup sliced almonds, toasted

1. Place bulgur in a small bowl. Stir in boiling water. Cover and let stand for 30 minutes or until most of the liquid is absorbed. Drain and squeeze dry.
2. In a large bowl, combine the rice, celery, carrot, green pepper, cranberries and bulgur. In a small bowl, whisk the parsley, vinegar, olive oil, onion, water, sesame oil, honey, garlic and seasonings. Pour over rice mixture; toss gently to coat.
3. Arrange greens on salad plates. Top with rice mixture; sprinkle with almonds.

bulgur, boiling water, long grain rice, celery, carrot, green pepper, cranberries, fresh parsley, rice vinegar, olive oil, onion, water, sesame oil, honey, garlic, salt, pepper, almonds

Taken from www.tasteofhome.com/recipes/asian-bulgur-rice-salad/ (may not work)