Ingredients
1
cup orange juice
1/2
cup uncooked bulgur
2
tablespoons lemon juice
1
tablespoon extra-virgin olive oil
3/4
teaspoon ground cumin
1/2
teaspoon ground cinnamon
1/4
teaspoon salt
1/4
teaspoon black pepper
1
large tomato, chopped
1/2
cantaloupe, peeled, seeded and cubed
1
cup fresh strawberries, diced
1/2
pint fresh blueberries
1/2
pint fresh raspberries
1/2
small red onion, chopped
2
tablespoons chopped Italian flat-leaf parsley
1
tablespoon chopped fresh mint
Preparation
In medium bowl, combine orange juice and bulgur. Let stand 30 minutes or until bulgur is tender and softened.
In small bowl, whisk together lemon juice, oil, cumin, cinnamon, salt and pepper.
Drain bulgur and place in large bowl. Gently stir in tomato, cantaloupe, strawberries, blueberries, raspberries, onion, parsley and mint. Pour lemon juice mixture over salad tossing to coat well. Let stand at least 15 minutes to allow flavors to blend.
