Leafy Bean, Bulgur & Orange Salad

By KSmitherman

Ingredients

• 1-1/2 cups water
• 1/2 cup bulgur, uncooked
• 6 cups torn romaine lettuce
• 2 cups fresh green beans, cooked, cut in half
• 1 can (15.5 oz.) chickpeas (garbanzo beans), rinsed
• 2 navel oranges, peeled, halved lengthwise and cut crosswise into 1/4-inch-thick slices
• 6 green onions, sliced
• 1/2 cup KRAFT Balsamic Vinaigrette Dressing

Preparation

Step 1

BRING water to boil in small saucepan; stir in bulgur. Cover; simmer on medium-low heat 15 min. or until water is absorbed. Cool, uncovered, 20 min.

COMBINE remaining ingredients in large bowl.

ADD bulgur; mix lightly.