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Spinach-Moroccan Salad with Cilantro Orange Dressing

For the salad

1/2 cup bulgur, uncooked

1/2 cup pitted dates, chopped

1/2 teaspoon salt

1 orange, peeled and cut into sections

2 cups baby spinach leaves

For the dressing

1 orange, peeled

1 tablespoon olive oil

1 tablespoon apple cider vinegar

1/2 teaspoon salt

1/2 cup fresh cilantro leaves, packed

2 tablespoons water to adjust consistency

Cook the bulgur according to package directions, adding the dates and salt just at the end of the cooking time. This helps soften the dates a bit and gives the bulgur good flavor. Cool the bulgur for 20-30 minutes for a cold salad. In a food processor, combine all the dressing ingredients except the cilantro. Puree until smooth, removing any pieces of orange that can’t be broken down any further. Add the cilantro to the smooth mixture, pulse a few times, and set aside. Toss the cooled bulgur and dates mixture with the other salad ingredients. Drizzle or toss with the dressing. Serve immediately.

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