Pomegranate and Bulgur Wheat Salad
Serves 8
Recipe by Chef Andres Jimenez, Executive Chef for The Ritz-Carlton, Denver

2 cups bulgur wheat
5 cups low sodium chicken stock
2 tbsp. minced garlic
3 stalks celery, cut in small ½ inch pieces
½ bunch Italian Parsley (just the leaves)
3 cups pomegranate seeds (6 medium pomegranates)
¼ cup lime juice
½ cup olive oil
½ cup toasted walnuts
3 ea. avocado, cut in cubes
Salt and pepper to taste
Bibb lettuce (optional)

Steps:

Cook bulgur with the chicken stock using a heavy bottom pot.
Once cooked, cool down and add garlic.
Mix remaining ingredients except walnuts and avocado. Season to taste.
Let salad sit in the refrigerator for at least 6 hours.
Toss in the walnuts and avocado just before serving. Add more seasoning if necessary.

Enjoy!