Bravo Broccoli Tabbouleh



Salad ingredients:
1 cup bulgur wheat (#3) coarse
1-3/4 cups chicken broth - low salt
2 cups small broccoli heads
4 cups broccoli coleslaw or 4 cups coarsely chopped raw broccoli stems, carrots and red cabbage
1 cup green onions (whites and greens)
3.5 oz. crumbled feta cheese - reduced fat
1/4 cup fresh dill - chopped
1/4 cup fresh parsley or cilantro - chopped
1/3 cup raw sunflower seeds or a mix of any raw seeds

Dressing ingredients:
1 fresh lime - squeezed
1/4 cup extra virgin olive oil
1 tsp. white balsamic vinegar
1 tsp. red wine vinegar
3 medium garlic cloves - chopped fine
1 tsp. ginger
1 tsp. salt
1 tsp. fresh ground pepper

1. Toast the bulgur wheat lightly in a nonstick skillet over medium heat (stirring constantly until golden brown). Pour bulgur wheat into hot chicken broth (very slowly), stir only once; cover and bring to a boil. Turn off heat and let liquid absorb until the bulgur wheat is al dente'. Remove cover and let cool before combining all the salad ingredients in a large bowl.
2. Whisk dressing ingredients together in a small bowl. Combine all ingredients together and chill.
3. Let the flavors marry! Make 6 hours before or 1 day ahead and refrigerate.

serves 6