BULGUR SALAD WITH CHERRIES
Try this nutty salad as a side dish or serve it over greens for a light meal.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 8
Steps:
- In a medium saucepan with a tight-fitting lid, bring 2 cups water to a boil. Stir in bulgur and 1/4 teaspoon salt. Cover, reduce heat to low, and cook until water is absorbed and bulgur is tender, about 15 minutes.
- Meanwhile, in medium bowl, whisk together oil, lemon juice, and shallot; season with salt and pepper. Add bulgur and toss to combine. Refrigerate, uncovered, until cool, about 10 minutes.
- Add cherries, herbs, and walnuts to bulgur mixture; toss to combine. Season again with salt and pepper. Serve.
BULGUR SALAD
Provided by Food Network Kitchen
Categories side-dish
Time 25m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Toast 2 cups bulgur in 1 to 2 tablespoons each butter and olive oil in a saucepan over medium heat until golden and crackly. Add 4 cups water and season with salt; cover and simmer until the liquid is absorbed and the bulgur is just tender, about 20 minutes. Cut a seedless cucumber into chunks; toss with 2 teaspoons red wine vinegar, 2 teaspoons olive oil, 1/4 cup chopped dill and a small handful of pitted, halved black olives. Serve the cucumbers over the bulgur. Photograph by Tina Rup
MEDITERRANEAN BULGUR SALAD
Whether it's nutritioin or taste you're after, it doesn't get any better than this. Bulgur, beans, tomatoes, pine nuts and olive oil team up in this vegetarian main dish salad. -Taste of Home Test Kitchen, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Lunch Side Dishes
Time 35m
Yield 9 servings.
Number Of Ingredients 13
Steps:
- In a large saucepan, bring broth and bulgur to a boil over high heat. Reduce heat; cover and simmer for 20 minutes or until tender and broth is almost absorbed. Remove from the heat; let stand at room temperature, uncovered, until broth is absorbed. , In a small bowl, whisk the oil, lemon juice, parsley, salt and pepper. , In a large serving bowl, combine the bulgur, beans, tomatoes, cucumber and onions. Drizzle with dressing; toss to coat. Sprinkle with cheese and pine nuts.
Nutrition Facts : Calories 298 calories, Fat 17g fat (3g saturated fat), Cholesterol 7mg cholesterol, Sodium 657mg sodium, Carbohydrate 31g carbohydrate (4g sugars, Fiber 8g fiber), Protein 10g protein.
EASY BULGUR SALAD
This salad can be made with couscous instead of bulgur. Cook one cup couscous according to package instructions.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 45m
Number Of Ingredients 8
Steps:
- In a large bowl, pour 1 cup boiling water over the bulgur. Cover with plastic wrap; let stand until water is absorbed, about 30 minutes.
- Add cucumber, onion, parsley, garlic, lemon juice, oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper; toss to combine. Serve warm, cold, or at room temperature. (To chill, cool, then refrigerate in an airtight container for up to 1 day.)
Nutrition Facts : Calories 180 g, Fat 4 g, Fiber 8 g, Protein 6 g
CHERRY TABBOULEH
Like authentic tabbouleh, this is primarily an herb salad with a little bit of bulgur and the wonderful juicy surprise of cherries in each bite.
Provided by Martha Rose Shulman
Categories dinner, easy, lunch, quick, salads and dressings, main course, side dish
Time 10m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Place bulgur in a bowl. Add a little salt, cover with boiling water and let sit for 20 to 30 minutes, until bulgur is tender and has absorbed most of the water.
- Transfer bulgur to a strainer and press out excess water.
- Combine the bulgur, parsley, mint and cherries in a large bowl and toss.
- In a separate bowl, whisk together lemon juice, salt to taste, the olive oil and the pistachio oil. Toss with salad mixture. Add pistachios, toss again and serve.
Nutrition Facts : @context http, Calories 252, UnsaturatedFat 16 grams, Carbohydrate 19 grams, Fat 19 grams, Fiber 4 grams, Protein 4 grams, SaturatedFat 2 grams, Sodium 337 milligrams, Sugar 7 grams, TransFat 0 grams
BULGUR SALAD WITH EDAMAME AND CHERRY TOMATOES
Cooking Light. June 2009. Round out the meal with grilled chicken, lemony hummus, and toasted 100 percent whole-wheat pita wedges. Note time does not include "resting" time.
Provided by dicentra
Categories Grains
Time 20m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Combine bulgur and 1 cup boiling water in a large bowl. Cover and let stand 1 hour or until bulgur is tender.
- Cook edamame in boiling water 3 minutes or until crisp-tender. Drain.
- Add edamame, tomatoes, and remaining ingredients to bulgur; toss well. Let stand at room temperature 1 hour before serving.
Nutrition Facts : Calories 249.9, Fat 12.5, SaturatedFat 1.7, Sodium 315.9, Carbohydrate 28.7, Fiber 8.2, Sugar 2.8, Protein 9.9
TOASTED BULGUR SALAD WITH CORN AND TOMATOES
Categories Salad Tomato Side Vegetarian High Fiber Corn Chill Vegan Gourmet Sugar Conscious Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 8
Number Of Ingredients 9
Steps:
- In a large heavy dry skillet toast bulgur over moderately high heat, stirring occasionally, 5 to 10 minutes, or until it makes popping sounds and is browned lightly. Transfer bulgur to a bowl and cool.
- In a saucepan bring water with salt to a boil and stir in toasted bulgur. Reduce heat and simmer bulgur, covered, about 20 minutes, or until water is absorbed. Remove pan from heat and let bulgur stand, covered, 10 minutes. Transfer bulgur to bowl and cool.
- While bulgur is cooking, in skillet heat oil over moderate heat until hot but not smoking and cook corn, stirring, 2 to 3 minutes, or until just tender. Cool corn and add to bulgur with tomatoes, scallions, vinegar, and salt and pepper to taste, tossing to combine. Salad may be made 6 hours ahead and chilled, uncovered.
- Serve salad at room temperature.
HERBY CELERY & BULGUR SALAD
This speedy salad will keep in the fridge for a few days - a great healthy lunch or snack to have on hand
Provided by Good Food team
Categories Lunch, Main course
Time 30m
Number Of Ingredients 11
Steps:
- Put the bulgur wheat in a large bowl and just cover with boiling water. Cover the bowl with cling film and leave for 30 mins to absorb all the water.
- Meanwhile, separate the sticks of celery and set the leaves aside. Very finely slice the celery and roughly chop the leaves. Cut the apple into fine matchsticks and toss in a little lemon juice. In a bowl, mix the remaining lemon juice with the oil and some seasoning to make a dressing.
- Gently fluff up the bulgur with a fork. Mix the sliced celery and apple through the bulgur, followed by the nuts, chilli, pomegranate seeds and herbs. Drizzle over the dressing and toss everything together gently. Scatter with the celery leaves and serve.
Nutrition Facts : Calories 229 calories, Fat 10 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 30 grams carbohydrates, Sugar 5 grams sugar, Fiber 2 grams fiber, Protein 4 grams protein, Sodium 0.1 milligram of sodium
CHERRY BULGUR SALAD
Fine-ground Bulgur would be best, hope you can find it. You can exclude red pepper paste, if you like. Enjoy! (cooking time does not include waiting time)
Provided by fidem
Categories Fruit
Time 45m
Yield 500 gr bulgur, 6-8 serving(s)
Number Of Ingredients 16
Steps:
- Cut cherries in half and pit them, working over a bowl to catch their juices.
- Puree the pitted cherries in a food processor, discard pulp and keep juice.
- Mix bulgur and the juice you kept, in the bowl and set aside until the juice is absorbed. (1/2-1 hour).
- Add grated onion, garlic, cumin powder, gren onions, oil, salt andd pepper. Mix well.
- Add remaining ingredients and stir for 2-3 minutes.
- Cover and refrigerate for a few hours before serving.
Nutrition Facts : Calories 269.8, Fat 12.9, SaturatedFat 1.8, Sodium 16.1, Carbohydrate 39.1, Fiber 8, Sugar 13.1, Protein 5.3
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