Bulgur Edamame Salad

Ingredients

Salad

• 1 cup cooked bulgur wheat (leftover from batch made on Day 1)
• 1/2 cup edamame, frozen and thawed, out of the shell
• 1 cup arugula, roughly chopped
• 1 tablespoon chopped red onion
• 1 tablespoon chopped walnuts
• Leftover parsnip fries, chopped (about 1/2 cup)

Dressing

• 2 teaspoons olive oil
• 1 teaspoon Dijon mustard
• 1 teaspoon lemon juice
• 1/2 teaspoon maple syrup
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper

Directions

1. In a medium bowl, mix bulgur with edamame, arugula, onion, walnuts, and parsnips. In a separate small bowl, whisk together olive oil, mustard, lemon juice, maple syrup, salt, and pepper. Toss bulgur salad with dressing.

Nutrition

Calories: 421.2 Protein: 15.6 g Carbohydrate: 54 g Dietary Fiber: 14.6 g Saturated Fat: 2.298 g Sodium: 683 mg