Rasberry Arugula Salad with Flatbread

Name: Rasberry Arugula Salad with Flatbread
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 6
Ingredients: 4 Cups Arugula & Baby Kale; 2 Cups Fresh Raspberries; 6 Flatbreads; 2 English Cucumber; 1 Cup Bulgur Wheat; 1 Cup Feta Cheese; 1/2 Cup Fresh Raspberries; 1/4 Cup Apple Cider Vinegar; 1 teaspoon Basil; 1/4 Cup Water; Salt

Ingredients

Arugula & Baby Kale		4 Cups
Fresh Raspberries		2 Cups
Flatbreads		6
English Cucumber		2
Bulgur Wheat		1 Cup
Feta Cheese		1 Cup

Raspberry Vinaigrette

Fresh Raspberries		1/2 Cup
Apple Cider Vinegar		1/4 Cup
Basil		1 teaspoon
Water		1/4 Cup
Salt

You could throw this salad together in about 10 minutes, you could leave out the Bulgur Wheat to make it even quicker.

Cook the Bulgur Wheat according to the package and let cool.
Make the Dressing first by whizzing it all together in a food processor or blender, then strain the Dressing so all the seeds aren’t in the Dressing.
Cut the Cucumber lengthwise and then cut into slices.
Toast the Flatbread.
Toss the Greens & Bulgur Wheat with some of the Dressing then place on the toasted Flatbread.
Add the Cucumber and Raspberries and add some crumbled Feta Cheese.