Bulgur salad with pecans, orange, and mint

Recipe

Place 1 cup bulgur in a medium bowl and cover with 2 inches of cold water. Soak for at least 30 minutes, while you chop the vegetables and prepare the dressing. (Alternatively, boil 1 cup water, add 1/2 cup bulgur, remove from heat and let sit about 20 minutes.)

In a large bowl, combine:

3 leaves lacinto kale, washed, greens removed from the center stem, and finely chopped

1/3 cup mint leaves, washed and finely chopped

2 carrots, washed and grated

rind of one organic orange, washed and grated

2.25 ounce package (1/2 cup?) pecans and/or walnuts, finely chopped

In a small bowl, combine the dressing ingredients:

juice of one orange

3/4 teaspoon salt

1 clove garlic, minced

3 tablespoons olive oil

Once the bulgur has soaked, drain and add to the large bowl of chopped vegetables. Pour dressing over the bulgur and toss to combine. Refrigerate about one hour before serving.