Soba (Buckwheat) Noodle Salad

HEALERS Cooking Demonstration

Cranberry Walnut Bulgur Salad

1 cup bulgur 1 tsp sea salt 1 ½ c boiling water

1 c dried cranberries 1 c frozen peas, defrosted 1 c frozen edamame beans, defrosted 1 red pepper, diced ¼ c green onions sliced Parsley, chopped Basil, chopped

¼ c white balsamic vinegar 1 ½ Tbsp EVOO 4 cloves garlic, smashed and microplaned ½ tsp sea salt ¼ tsp pepper

¼ c walnuts, chopped

-Smash garlic and let sit 15 minutes before microplaning -In medium pot, combine bulgur, 1 tsp sea salt and boiling water. Cover, let stand till bulgur is tender, ~30 minutes. Drain and cool. Set aside. -In medium bowl, combined cooked bulgur, dried cranberries, peas, green onion, red pepper, and herbs until well mixed. -In small bowl, whisk the vinegar, EVOO, garlic, salt and pepper until well blended. Pour over bulgur mixture. Toss till well blended. -Chill for at least 30 minutes -Add walnuts prior to serving.