Greek Cauliflower
Moroccan Salad with Orange Cilantro Dressing
Fresch ingredients capturing the quintessence of the Mediterranean Diet: spinach with bulgur, dates and pistachios! An explosion of flavor and energy, with loads of vitamins A, C, K, magnesium, manganese, folate and iron and zinc. Bulgur is a kind of cereal, often used in Middle Eastern cuisine, as well as European and Indian.
Ingredients
For the salad
- ½ cup bulgur, uncooked ½ cup pitted dates, chopped
- ½ teaspoon salt
- ¼ cup pistachios
- 1 orange, peeled and cut into sections
- 2 cups baby spinach leaves
For the dressing
- 1 orange, peeled
- 1 tablespoon olive oil
- 1 tablespoon apple cider vinegar
- ½ teaspoon salt
- ½ cup fresh cilantro leaves, packed
- 2 tablespoons water to adjust consistency
Instructions
- Cook the bulgur according to package directions, adding the dates and salt just at the end of the cooking time. This helps soften the dates a bit and gives the bulgur good flavor. Cool the bulgur for 20-30 minutes for a cold salad.
- In a food processor, combine all the dressing ingredients except the cilantro. Puree until smooth, removing any pieces of orange that can’t be broken down any further. Add the cilantro to the smooth mixture, pulse a few times, and set aside.
- Toss the cooled bulgur and dates mixture with the other salad ingredients. Drizzle or toss with the dressing. Serve immediately.Photo and recipe courtesy of Pinch of Yum (www.pinchofyum.com)
