Lentil and Bulgur Salad

1 1/2 cups water
1/2 cup uncooked lentils, sorted, rinsed
1/2 cup uncooked bulgur

DRESSING:
3 tablespoons mint apple jelly
1/4 cup white wine vinegar
1/2 teaspoon salt
1/8 teaspoon pepper

SALAD:
3 cups purchased coleslaw blend
1 medium tomato, seeded, chopped
1/4 cup thin sliced green onions

In medium saucepan, bring water to a boil; stir in lentils. Reduce heat; cover and simmer 10 minutes. Stir in bulgur; simmer an additional 8-10 minutes or until lentils are tender but not mushy, and liquid is absorbed. Place in large bowl; stir. Cool 15 minutes. Meanwhile, in small saucepan heat jelly until melted. Remove from heat; stir in remaining dressing ingredients. Cool 5 minutes. Add salad ingredients to lentil mixture. Pour dressing over salad; toss to coat. Serve immediately or refrigerate until serving time. Serves 4.