Dressing Ingredients
- Juice of 1/2 a lemon
- 1-tablespoon cider vinegar
- 1-teaspoon honey
- 3 tablespoons non-fat greek yogurt
- 1 teaspoon ground ancho chile powder – this tastes like a mixture of cayenne, chili powder, and sugar (just in case you don’t have this. i didn’t.)
- 2 teaspoons worcestershire sauce
- handful fresh cilantro
- 3 tablespoons olive oil
- sea salt
Salad Ingredients
- ½ cup bulgur wheat
- 1 cup water
- Saffron
- Cumin
- Powdered ginger
- Dry basil leaves
- 7 leaves Green leafy vegetable
- 1 stalk celery
- 15 grape tomatoes or 1-2 large Tomato
- 1 large Cucumber
- ½ Lemon/lime
- 1 leaf Chive
- 5 pieces of fresh Rosemary leaves
- Onion optional
Directions
1. Heat the cup of water to boiling, add in 4 dashes of each of the cumin, saffron, basil and ginger.
2. Take off heat and add the bulgur wheat. Cover and let sit for 30 mins. Drain off excess water. Let it cool before mixing with salad.
3. Chop green leaves, celery, chives, rosemary, half a lime in blender. mine gave a little trouble to get all chopped but it worked out okay.
4. Dice tomato and cucumber into small pieces.
5. Mix all together with bulgur wheat and Mexican dressing and voila!