For the salad
½ cup bulgur, uncooked
½ cup pitted dates, chopped
1/4 teaspoon salt
1/3 cup pistachios
1/2 can mandarin oranges in water drained, optional
2 cups baby spinach leaves
For the dressing
1 can mandarin oranges in water drained 1 tablespoon olive oil
1 1/2 tablespoon apple cider vinegar
½ teaspoon salt
½ cup fresh cilantro leaves, packed
1-2 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. Puree until smooth. Toss the cooled bulgur and dates mixture with the other salad ingredients. Drizzle or toss with the dressing. Serve immediately.
