Citrus Arugula Salad

Ingredients:

For the Salad Base:

• 1 cup cooked bulgur (or substitute farro or quinoa)
• ½ cup diced cucumber
• ⅓ cup pomegranate seeds
• 2 tablespoons finely chopped parsley
• 2 tablespoons finely chopped scallions
• 1 tablespoon lemon juice
• 1 tablespoon Lemon Olive Oil
• Salt and pepper to taste

For the Citrus Mix:

• 1 orange, peeled and cut into segments or chunks
• ½ cup golden beets, steamed and chopped
• ½ cup yellow bell pepper, diced

For the Greens:

• 3 cups of arugula
• ½ tablespoon Lemon Olive Oil
• Juice of ½ lemon
• Pinch of sea salt

Topping:

• Shaved Parmesan cheese

Instructions:

• Prepare the bulgur according to package instructions. Once cooked, fluff with a fork and let it cool.
• In a mixing bowl, combine the cooked bulgur, cucumber, pomegranate seeds, parsley, scallions, lemon juice, olive oil, salt, and pepper. Toss well. Let mixture sit for 10 minutes to allow flavors to meld.
• On each plate, spoon a generous layer of the bulgur mixture. Top with orange segments, golden beets, and yellow bell pepper.
• In a small bowl, toss the arugula with olive oil, lemon juice, and a pinch of sea salt until just coated.
• Pile the arugula on top of the citrus and grain layer. Finish with shaved Parmesan.