Cover bulgur with boiling water and let stand until soft, about 30 minutes. Pour off any excess water.
Rinse and trim Brussels sprouts. Cut in half lengthwise then slice crosswise into thin strips.
In a large bowl combine bulgur, Brussels sprout strips, cranberries and nuts.
In a small bowl or jar with a lid, combine orange juice, oil, vinegar, salt and pepper. Mix or shake well. Pour dressing over salad and serve.
Refrigerate leftovers within 2 hours.
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This material was funded by USDA’s Supplemental Nutrition Assistance Program (SNAP). SNAP provides nutrition assistance to people with low income. SNAP can help you buy nutritious foods for a better diet. To find out more, contact Oregon SafeNet at 211. USDA is an equal opportunity provider and employer. 2017 Oregon State University Extension Service offers educational programs, activities, and materials without discrimination based on age, color, disability, gender identity or expression, genetic information, marital status, national origin, race, religion, sex, sexual orientation, or veteran’s status. Oregon State University Extension Service is an Equal Opportunity Employer.