Servings 4 / Serving Size 1.5 cups

Ingredients

• 1/2 cup bulgur
• 1/2 cup boiling water
• 2 cups spinach, roughly chopped
• 1 large apple, cored and cut in 1/4 inch cubes
• 1/2 cup shredded carrots
• 1 cup cucumber, cut in 1/4 inch cubes
• 1/4 cup toasted slivered almonds

For the dressing:

• 1 Tbsp pure date syrup
• 1 Tbsp olive oil
• 1/4 tsp salt
• 1/4 tsp black pepper

Directions

1. If you haven’t done so already, toast the slivered almonds by placing them in a cookie sheet and baking them at 250ºF for a few minutes until they are golden brown.   Take them out and let them cool down.
2. In a heat resistant bowl, mix bulgur and boiling water.  Cover and let it sit while you prepare the rest of the ingredients.
3. Chop the spinach in small pieces.  This is optional, but I feel it makes the salad easier to eat.
4. Cut cucumber and apple in bite size cubes.
5. Whisk together all the dressing ingredients on a bowl or you can use a small jar with a lid and shake it until the ingredients are well mixed.
6. Place bulgur and the rest of the salad ingredients in a large bowl, toss together with the dressing until it is well mixed.
7. Enjoy!

NOTE: This salad can be made in advance and refrigerated to be used the next day!  Great to take leftovers to work the next day!