Stick to your healthy eating resolutions with this main course waldorf bulgur salad recipe that’s full of whole grain goodness. It’s a great use for any leftover roasted turkey you have, and packs easily for work lunches. Makes 6 main course servings.
1-1/2 cups (375 mL) medium bulgur wheat
1/2 tsp (2 mL) salt
1/2 cup (125 mL) Newman’s Own® Lighten Up!™ LIGHT Balsamic Dressing
1-1/2 cups (375 mL) diced cooked skinless turkey breast, about 6-1/2 oz
1-1/2 cups (375 mL) diced apple (skin-on)
2 stalks celery, chopped
1/2 cup (125 mL) chopped walnuts
In saucepan, bring 3 cups (750 mL) water to a boil. Stir in bulgur and salt. Cover, reduce heat to medium-low and cook for 15 minutes or until liquid is absorbed and bulgur is tender. Transfer to large bowl. Stir in dressing. Let stand until room temperature, about 25 minutes.
Stir in turkey, apple, celery and walnuts.
TIP: Walnuts are traditional in Waldorf salad, but you can substitute almonds or pecans if you prefer. Nuts are a source of essential omega-6 fatty acids.
TIP: No leftover turkey? Buy a single skin-on, bone-in turkey breast. Season with salt and pepper and roast skin side up at 350°F (180°C) until meat thermometer inserted in thickest part reads 170°F (77°C), about 1 hour for a 900 g breast.