4 Servings 15 min Cook
2 Cup Water
1 Cup Bulgur
5 1/2 Tbsp Parsley
2 Oz Mixed Baby Greens
1 Medium Carrots
1 1/2 Cup Cranberries
2 Tbsp Olive Oil
2 Tbsp Balsamic Vinegar
3 Tsp Dijon Mustard
1 1/2 Tsp Honey
1/4 Tsp Salt
1/4 Tsp Pepper
Bring water to a boil.
Place the bulgur in boiling water and let it warm up for about fifteen minutes until bulgur is soft.
Chop the parsley, baby greens, and cut the carrots into small cubes and mix with bulgur.
Add cranberries and mix.
In a small bowl mix the olive oil, balsamic vinegar, mustard, and honey; whisk to combine.
Pour over the salad, season with salt and pepper, and toss to combine.
Enjoy!
