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

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

    INSTRUCTIONS

    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.