I’ve said it once and I’ll say it again: BULGUR AIN’T VULGAR! It’s delicious, it’s good for your ticker and it mixes brilliantly with a wide array of ingredients. A cold bulgur salad has become my spring and summer staple. I simply swap out the herb (mint, turmeric, cilantro), the veg (squashes, beans, peas, greens), the protein (ahi, salmon, tofu) and the acid (be it home made vinaigrette or in from of citrus). BAM! WAM! You’re welcome.
Summer meals just got formulaicly delicious.
For those of you who follow me on Instagram, you see a my meals on the daily. From those photos I tend to get lots of emails and requests for recipes on the spot…but I always think – shoot! I didn’t take a good photo of it, I hardly followed a recipe, I was just…doing my behind blog doors type of thing. I never think of it as “post worthy”.
Well, you have spoken people. Especially last night.
I received several requests for my latest bulgur salad. So here you are. Totally not fancy styles (in presentation nor recipe accuracy), but I’m telling you it’s going to knock your tongue’s socks off…if your tongue had socks. Wait, Ew.
And with that…Go forth and get your sweet lovin’ whole grain cooking action on! BULGUR 2012 for the win!!!
Summer Bulgur Salad w/ Mixed Veg, Mint & Champagne Vinaigrette
- Quick Cooking Wheat Bulgur (you can substitute with Farrow or Quinoa if you prefer)
- Mint (1 – 2 TBS chopped)
- Pressed Fresh Parsley (1 – 2 TBS chopped)
- Edamame Peas (9 oz container)
- Cherry tomatoes (1 handful chopped in halves)
- Collard Greens (2 – 3 handfuls chopped into thin ribbons)
- 1 Shallot (diced)
- 3 mini Grilled Summer green squash & 1/2 Grilled Onion (done earlier so they were cold – you can substitute these with fresh cucumber if you’d like)
Champagne Vinegar Dressing:
- Aprox 1/4 cup Olive Oil
- 1/2 Lemon juice
- 2 – 3 TBS Champagne Wine Vinegar (depending on how tart you want it)
- 2 clove garlic minced
- 1/2 TSB of whole grain mustard
- Cracked pepper
- Whisk it real good!
- Bring 1 cup of bulgur in 2 cups liquid (I split 50/50 with water and chicken or veggie broth) to boil and cover at a simmer for 12-15 minutes.
- Place bulgur in the freezer for about 10 minutes to cool.
- Lightly saute collard greens and shallot in skillet with olive oil for 5 minutes until just soft, but still leaving spines crisp. Set aside and cool.
- Toss together all ingredients, serve cold along side seared ahi or grilled salmon (tofu is great too)
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