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CATEGORY CUISINE TAG YIELD
Salads 5 servings

INGREDIENTS

3 c Water
1/2 c Yellow Split Peas
3/4 c Uncooked Bulgur
3/4 c Boiling Water
1 c Red Delicious Apples; Chopped
1/4 c Dried Cranberries
1/4 c Chopped Pitted Dates
1/4 c Plain Low-Fat Yogurt
2 tb Lemon
1/4 ts Salt
1/4 ts Curry Powder
11 oz Mandarin Oranges In Light Syrup; Drained
5 tb Chopped Almonds; Toasted

INSTRUCTIONS

Bring 3 cups water and split peas to a boil in a saucepan. Reduce heat;
cook, uncovered, 30 minutes or just until split peas are tender. Drain
well; set aside. Combine bulgur and 3/4 cup boiling water a large bowl.
Cover and let stand 30 minutes. Add peas, apple, cranberries, and dates;
stir well. Combine yogurt, lemon juice, salt, and curry, and add to bulgur
mixture,
stirring well. Gently stir in oranges. Top salad with toasted almonds.
Recipe by: Cooking Light
Posted to EAT-LF Digest by Sherilyn <sherilyn70@columbus.rr.com> on Jul 26,
1999, converted by MM_Buster v2.0l.

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