Bulgur Lentil Walnut Salad

This salad is the epitome of winter. Hardy, filling, and beautiful with the deep red hues of dried cranberries and verdant greens of chopped mint and parsley. The tangy citrus notes lighten up the lentil/bulgur combination. I won't promise that these measurements are exact as I kept going until it tasted like the flavor I imagined it having...  You know when you have a general sense of what a dish should contain but you're not quite sure of what it will take to reach the flavor you think it's supposed to have? Yeah, all the time for me.  Anyways this makes a great whopping bowl of salad which is perfect for a potluck or party and it garners rave reviews!

Bulgur Lentil Walnut Salad

1 c. brown or green lentils
1/4 c. barley - optional
1 c. bulgur (dried)
1/2 large red onion finely chopped
1 large bunch mint, chopped
1/4 c. chopped parsley
1/2 - 3/4 c. chopped walnuts
1/2 - 3/4 c. dried cranberries
feta - optional
3 oranges, zest and juice of 1-2 of the oranges
salt
pepper
1/4 c. olive oil (or lemon infused olive oil)
1/4 c. apple cider vinegar or white wine vinegar
1/4 c. orange juice

1. Place bulgur in a bowl. Cover with boiling water and seal with plastic wrap. Set aside for 10-15 minutes.
2. Rinse lentils. Bring lentils to a boil with an appropriate amount of water and pinch or two of salt. Let simmer until cooked. Drain and set aside to cool.
3. Once the bulgur and lentils are cool, stir together with onion, mint, parsley, walnuts, cranberries, feta, and orange zest.
4. In a separate container, whisk together olive oil, orange juice, vinegar, salt, and pepper. Adjust to taste. Pour over salad. Let sit for at least 4 hours. Stir again before serving.