Bulgur Salad With Edamame, Arugula, and Roasted Parsnips
Day 2 Lunch: Bulgur Edamame Salad
Prep Notes:
- Use 1 cup leftover bulgur wheat made on Day 1.
- Use all leftover parsnip fries from dinner on Day 1.
Bulgur Edamame Salad
From C&J Nutrition
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
- 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.
NUTRIENT TOTALS
Calories: 421.2
Protein: 15.6 g
Carbohydrate: 54 g
Dietary Fiber: 14.6 g
Total Sugars: 9.668 g
Total Fat: 18.6 g
Saturated Fat: 2.298 g
Sodium: 683 mg
Information
- Category
- Main Dishes
- Cuisine
- North American
- Yield
- 1
