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1 1/2 cups medium-sized bulgur
2 cups finely chopped fresh pineapple, or 2 398-mL cans crushed pineapple (well drained)
1 small, sweet red bell pepper, finely chopped
4 green onions, thinly chopped
1/2 cup coarsely chopped fresh mint
1/4 cup flavourful olive oil
2 tbsp lemon juice
2 garlic cloves, minced
1 tsp finely grated orange peel
3/4 tsp salt
Place bulgur in a bowl and generously cover with boiling water. Cover and soak at room temperature for 30 minutes. Then turn into a sieve and drain well. Meanwhile, stir pineapple with pepper, onions and mint in a large bowl. In another bowl, whisk oil with lemon juice, garlic, peel and salt.
When bulgur is drained, place on top of pineapple mixture. Whisk dressing again and drizzle over top. Stir until mixed. Serve right away or cover and refrigerate for up to 1 day. Garnish with sprigs of fresh mint.
Calories 202, Protein 4.4g, Carbohydrates 30.6g, Fat 8.3g, Fibre 4.5g, Sodium 254mg.
Fresh tangy pineapple spiked with orange zest gives a sense of elegance to this classic summer salad.