This hearty salad gets a citrus twist from the fresh orange and grapefruit. The mint also adds a clean flavor, and the pecans give it that perfect crunch.
1 cup uncooked bulgur
2 cups low-sodium chicken broth
1 teaspoon finely grated orange peel
¼ cup fresh orange juice
2 tablespoons extra-virgin olive oil
¾ teaspoon salt
½ teaspoon ground black pepper
1 orange, peeled and segmented
½ large grapefruit, peeled and segmented
½ cup feta cheese crumbles
¼ cup chopped pecans
2 tablespoons chopped fresh mint
Cook the bulgur according to the package directions, using the chicken broth instead of water. Put in a bowl, and let cool to room temperature. In a small bowl whisk together the orange peel, orange juice, oil, salt, and pepper. Pour the dressing over the bulgur, and add the orange and grapefruit segments, the feta, pecans, and mint. Toss everything together until the bulgur and fruit are well coated. Refrigerate the salad until you are ready to serve it.
MAKES 4 TO 6 SERVINGS.