Bulgur Confetti Salad

1 cup bulgur
1 1/2 cups boiling bouillon
3 broccoli stalks (save the florets for another use)
3 medium carrots
1 red onion, chopped fine
1 cup chopped flat parsley
1 16-ounce can chick peas, drained
2 tablespoons lemon juice
1/4 cup fat-free Italian dressing, or enough to moisten

Place the bulgur and the boiling bouillon in a bowl and let stand until the bulgur is soft, 20-30 minutes. Drain off any excess liquid.

 

Meanwhile, shred the broccoli stalks and the carrots in a food processor. Combine the shredded vegetables and the remaining ingredients with the softened bulgur and chill.

 

4-6 servings

 

Fennel Salad with Clementines

1 large or 3 small fennel bulbs
10 clementines or tangerines
1/4 cup lemon juice
2 tablespoons fennel seeds
1 teaspoon ground cumin
1 clove garlic, minced
pinch cayenne, or to taste
1/2 teaspoon salt, or to taste
Freshly ground black pepper to taste

Trim the fennel bulbs, discarding the base and stems. Cut the bulb in quarters lengthwise and then slice crosswise into 1/4” slices. If the feathery tops look fresh, chop them and add to the sliced pieces.

Peel the clementines, cut them in half crosswise and separate them into sections. Mix all but 1/2 cup of the clementine sections with the fennel in a serving bowl.

Make the dressing: Crush the remaining 1/2 cup of the clementine sections with the back of a spoon. Add the lemon juice and seasonings. Combine with the fennel and clementines and let sit for at least 1 hour to blend the flavors.

4-6 servings

 

Holiday Wild Rice Salad

4 cups cooked wild rice
1 cup dried cranberries
1/4 cup finely chopped red onion
1 6-ounce can water chestnuts, drained and chopped
1 cup crushed pineapple, drained
1/2 cup chopped basil or flat parsley
1/2 cup rice vinegar, or to taste

Combine all ingredients and chill.

 

4-6 servings