Baby Kale and Arugula Salad with Cherry Vinaigrette, Feta Cheese, Bulgur, Candied Pecans

Ingredients

3 oz.  Salad Mix
1 oz. Feta Cheese Crumbles
1 oz. Cooked Bulgur
½ oz.  Candied Pecans
½ oz.  Dried Cherries
1.5 oz.  Cherry Vinaigrette Dressing

Mix the ingredients together in a bowl and serve immediately chilled.

Dried Cherry Vinaigrette

¾ Cp. Olive oil
¾ Cp. Dried Cherries
¼ Cp. Cherry Juice
1/8 Cp. White Balsamic Vinegar
3 Tb. Malt Vinegar
TT. Sugar
TT. Salt
TT.  Pepper

Soak the dried cherries in cherry juice until plump, combine with all other ingredients and blend thoroughly.  Adjust salt, pepper, and sugar as needed.  

Cooked Bulgur

½ Cp. Toasted Bulgur
4Cp. Vegetable Broth
1 Tb. Ginger, minced
1 Tb. Garlic, minced
2 Tb Salt

Preheat oven to 325 degrees.  While oven is preheating combine broth, ginger, garlic and seasoning to a sauce pot and bring to a simmer.

Add Bulgur onto a sheet pan and bake in the oven stirring occasionally while toasting.  Cook to a golden brown color and remove from oven. 

Pour bulgur into simmering broth and cook until tender.  Drain after cooked and cool and reserve for use in the salad.

Candied Pecans

10 oz. Pecans
1 ea. Egg whites
1 Tb. Water
½ Cp. Sugar
1 Tb. salt
Oiled Sheet pan

Preheat oven to 300 degrees

Mix sugar, and salt together in a bowl.

Whisk egg white and water together in a separate bowl until frothy. Toss pecans in the egg white mixture. Mix sugar mixture into pecan mixture until pecans are evenly coated. Spread coated pecans onto a sheet pan.

Bake in the preheated oven, stirring every 15 minutes, until pecans are evenly browned, roughly 45 minutes.