Bulgar Pecan Salad Serves 2

Combine bulgar, 1 tsp salt and water. Let stand 20-25 minutes. Toast nuts over moderately low heat, shaking skillet frequently 4-5 minutes. Cool and chop. Seed tomato and chop. Chop cucumber. Whisk remaining ingredients until emulsified. Drain bulgar in sieve and press out any excess water. Mix all well.

Bulgar Wheat 0.33c
Salt 1.5 tsp
Water 2c boiling
Nuts, Pecans 0.5c
Tomato 1 small
Cucumber 0.25
Lemon Juice, Fresh 2T
Honey 1 tsp
Cinnamon 0.5 tsp
Cayenne Pepper 0.5 tsp
Cumin 0.5 tsp
Pepper 0.25 tsp black
Olive Oil 3T
Dill 2T chopped fronds
Greens 1c