This weekend I am at Lake Sonoma with Rob to kick off the spring racing season. I am crewing and enjoying beautiful Northern California. Traveling and crewing always seems busier than I think and I like to have easy healthy food ready to munch on. I get sick of always eating hummus and other spreads and love having salads that will go the distance. What do you eat when you are traveling? I like to have a few recipes up my sleeve that travel well. This is based on one I found in The French Market Cookbook by Clotilde Dusoulier and it was true love at first bite! I knew instantly that it could be dragged in and out of coolers endlessly, travel unrefrigerated in a bag, or sit in the fridge for a week without blinking an eye. It also is gloriously simple to make because who can be bothered to make something elaborate when you are busy heading out of town? Rest assured this salad also hits the spot when you are at home and all motivation is lost. This salad is crunchy and satisfying with vegetables easy to find year round. Variations are endless with different grains, nuts, and dried fruits. Try different veggies too although I have found that hearty root vegetables have the most staying power.

Beet, Carrot and Bulgur Salad

• 1 cup bulgur + 2 cups boiling water
• 2 carrots grated
• 2 beets grated
• 1/2 cup dried figs chopped
• 1 bunch flat leaf parsley chopped
• 1/2 cup smoked almonds chopped
• 4 tablespoons Flora’s 7 Sources oil
• 2 tablespoons lemon juice
• 3 tablespoons apple cider vinegar
• salt and pepper to taste

1. In a small bowl pour boiling water over bulgur, cover and let sit for about 20 minutes
2. Grate carrots and beets into a large bowl
3. Mix in figs, parsley, and almonds
4. Mix the last four ingredients in a small bowl
5. Drain the bulgur, let cool, and then mix in with veggies
6. Pour dressing over the salad and enjoy!