Kale, Cranberry & Bulgur Salad with Turkey
You can swap in whole-wheat couscous for the bulgur in this hearty grain salad. Use up leftover turkey or chicken in this healthy salad recipe by skipping Step 3. Source: Diabetic Living Magazine, Winter 2019
Ingredients
Directions
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Cook bulgur according to package directions.
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Meanwhile, toast almonds in a large nonstick skillet over medium heat, stirring frequently, until golden and fragrant, 3 to 4 minutes. Set aside.
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Sprinkle both sides of turkey cutlets with 1/4 teaspoon each salt and pepper. Heat 1/2 tablespoon oil in the skillet over medium-high heat. Add the cutlets and cook, turning once, until lightly browned and cooked through, about 2 minutes per side. Transfer to a clean cutting board and cut into 1-inch pieces.
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Whisk the remaining 3 tablespoon oil, vinegar, maple syrup, mustard, and the remaining 1/2 teaspoon each salt and pepper in a large bowl. Add kale, apple, shallot, cranberries, the bulgur, and the turkey; mix to combine. Chill for 30 minutes or until ready to serve. Serve topped with the reserved almonds.
Tips
Tip: Red bulgur is made from red wheat and has a rich, dark brown color. Look for Bob's Red Mill brand at the supermarket. You can substitute any variety of bulgur.