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CherryKaleBulgarySalad

Cherry, Kale and Bulgar Salad
Makes Serves 4. Photo by Sobey's
By Sobey's

Directions

  1. Cook and drain bulgur according to package directions. Let cool. Meanwhile, finely grate 1 tsp (5 mL) orange zest into large bowl.
  2. Using sharp knife, cut thin slices off the top and bottom ends of the orange to allow fruit to stand on end. Run knife in sections – following the shape of the fruit – down the orange to slice off peel and pith. Holding peeled orange over large bowl, cut along either side of membranes to release skinless orange segments (called supremes) into the bowl, catching the orange juice. Push segments to one side of bowl and whisk oil, vinegar, mustard and salt with orange juice.
  3. Add bulgar, kale, cherries and red onion to bowl. Toss well. Stir in cheese.

    TIP

    Substitute ruby red grapefruit for the orange.
Ingredients:
  • 3/4 cup (175 mL) bulgar
  • 1 navel orange
  • 1/4 cup (60 mL) olive oil
  • 2 tbsp (30 mL) white wine vinegar
  • 2 tsp (10 mL) Dijon mustard
  • 1/2 tsp (2 mL) salt
  • 4 cups (1 L) stemmed and thinly sliced kale
  • 1/2 cup (125 mL) pitted and halved fresh or frozen cherries
  • 1/4 cup (60 mL) thinly sliced red onion
  • 1/3 cup (75 mL) finely crumbled feta or goat cheese