Bulgur and Arugula Salad

For the Salad:

  • 1 cup #3 coarse bulgur
  • 4 cups arugula
  • 1/2 cup dried cranberries
  • 1/4 cup feta cheese (crumbled)
  • 1 avocado (sliced)
  • salt

For the dressing:

  • 1 lemon
  • extra-virgin olive oil
  • Dijon mustard
  • red wine vinegar
  1. Bring two cups water to a boil. Add the bulgur and salt to taste, then simmer 20 minutes or so until the water is absorbed. Uncover, place a dishtowel over the pot, and cover again. Let the bulgur sit about 10 minutes (this helps it to become fluffy).
  2. While the bulgur is cooking, make the dressing. Mix about 2 Tbsp. Dijon mustard with about a 1/4 cup red wine vinegar. Add the juice of half the lemon, then about 1/2 cup of the extra-virgin olive oil and a large pinch of salt. Whisk with a fork to combine.
  3. When the bulgur is ready, toss it in a bowl with the dressing, arugula and dried cranberries. Add more lemon juice, salt, vinegar or olive oil to taste. Serve; garnish individual servings with feta and avocado.