Ingredients
Equipment
Method
Preparation
- Cook bulgur according to package instructions and let cool.
 - Thaw the edamame under warm water for about 5 minutes, then drain.
 - In a large mixing bowl, combine bulgur and edamame with halved grapes and walnuts.
 - Crumble blue cheese over the salad mixture, and gently toss together.
 - In a small bowl, whisk together honey, olive oil, salt, and pepper until smooth.
 - Pour dressing over salad and gently toss to coat all ingredients.
 - Add fresh baby spinach just before serving and mix gently.
 
Nutrition
Notes
For the best taste, add spinach last to keep it crisp. Adjust sweetness by modifying honey amount.
