Warm Bulgur & Lentil Salad

Ingredients

• DRESSING:
• 1 lemon, zest and juice
• 1 ½ tsp (7 mL) grated fresh ginger
• ½ tsp (2 mL) Dijon mustard
• 2 tsp (10 mL) honey
• dash, salt and ground black pepper
• SALAD:
• ¾ cup (175 mL) dry fine bulgur wheat
• ¼ tsp (1 mL) salt
• 1 1/2 cups (375 mL) boiling water
• 1 1/4 cups (310 mL) cooked green lentils
• 1 cup (250 mL) finely sliced celery
• 1 cup (250 mL) finely sliced red bell pepper
• ¾ cup (175 mL) dried cranberries
• 3 green onions, finely sliced
• 2/3 cup (150 mL) flaked hazelnuts, toasted (reserve some for garnish)