BULGUR BERRY SALAD

Don't use coarsely ground bulgur in this recipe, because it will not absorb enough water with this method of preparation.

1 cup uncooked bulgur, medium grind
1/2 tsp. salt
1 1/2 cups boiling water
2 1/2 Tbsp. freshly squeezed lemon juice, or to taste
1 Tbsp. olive oil
2 1/2 tsp. honey
2 Tbsp. chopped fresh mint
1 1/2 cups fresh chopped peaches, blueberries and other assorted fruit

Place bulgur and salt in small bowl. Pour in boiling water; cover tightly and let stand 45 minutes.

In small bowl, stir together lemon juice, oil and honey until blended. Stir into bulgur. Add mint. Cover and refrigerate at least 1 hour or until ready to serve.

Gently stir in fruit and serve.

Makes 6 servings

Per serving: 126 calories, 3 g total fat (< 1 g saturated fat), 24 g carbohydrates, 3 g protein, 6 g dietary fiber, 198 mg sodium.

Source: American Institute for Cancer Research