Update my dinner status, I'm making this tonight.
Servings: 5 servings
Total Time (median): tell us
Ingredients
- 3 c Water
- 1/2 c Yellow Split Peas
- 3/4 c Uncooked Bulgur
- 3/4 c Boiling Water
- 1 c Red Delicious Apples;
- 1/4 c Dried Cranberries
- 1/4 c Chopped Pitted Dates
- 1/4 c Plain Low-Fat Yogurt
- 2 tb Lemon
- 1/4 ts Salt
- 1/4 ts Curry Powder
- 11 oz Mandarin Oranges In Light
- 5 tb Chopped Almonds; Toasted
Preparation
Bring 3 cups water and split peas to a boil in a saucepan. Reduce heat; cook, uncovered, 30 minutes or just until split peas are tender. Drain well; set aside. Combine bulgur and 3/4 cup boiling water a large bowl. Cover and let stand 30 minutes. Add peas, apple, cranberries, and dates; stir well. Combine yogurt, lemon juice, salt, and curry, and add to bulgur mixture, stirring well. Gently stir in oranges. Top salad with toasted almonds. Recipe by: Cooking Light Posted to EAT-LF Digest by Sherilyn on Jul 26, 1999, converted by MM_Buster v2.0l.
