Spinach Salad

[Jacuma]

Ingredients
1 cup bulgur
1 cup boiling water
1/2 cup plain yogurt
1/4 cup bottled red wine vinaigrette salad dressing
2 tablespoons snipped fresh parsley
1/2 teaspoon ground cumin
6 cups torn fresh spinach
1 15-ounce can garbanzo beans, rinsed and drained
1 cup coarsely chopped apple
1/2 of a medium red onion, thinly sliced and separated into rings
3 tablespoons raisins (optional)

Directions
1. In a medium bowl combine bulgur and boiling water. Let stand about 10 minutes or until bulgur has absorbed all the water. Cool 15 minutes.
2. Meanwhile, for dressing, in a small mixing bowl stir together yogurt, vinaigrette salad dressing, parsley, and cumin.
3. In a large bowl combine bulgur, spinach, garbanzo beans, apple, onion, and, if desired, raisins. Pour dressing over salad. Toss lightly to coat. Makes 4 servings.

Start to Finish: 30 minutes

Make-Ahead Tip: Prepare salad as directed except do not add spinach. Cover and chill for up to 24 hours. Add spinach and toss to serve.

Nutritional Information
Nutritional facts per serving
calories: 340, total fat: 11g, saturated fat: 2g, cholesterol: 2mg, sodium: 673mg, carbohydrate: 53g, fiber: 16g, protein: 13g, vitamin A: 58%, vitamin C: 55%, calcium: 16%, iron: 40%