Gingered Bulgur Salad With Grapes Recipes

BULGUR SALAD WITH GREENS, BARBERRIES AND YOGURT

Steps:

• Bring 2 cups water to a boil in a medium saucepan. Add the bulgur and salt to taste, reduce the heat, cover and simmer 20 minutes, or until the water is absorbed. Remove from the heat, uncover and place a clean dishtowel over the pan, then replace the lid. Allow to sit undisturbed for 10 minutes. Uncover and place on a baking sheet or in a wide bowl to cool.
• Meanwhile, strip the chard leaves from the stems (retain the stems if they're wide and meaty) and wash well in 2 changes of water. Steam above 1 inch of boiling water for about 2 minutes, until wilted; alternatively, blanch for about 1 minute in salted boiling water. Transfer to a bowl of cold water, then drain and squeeze out excess water, taking the chard up by the handful. Chop fine.
• Dice the chard stems. Measure out 1 cup. Heat 1 tablespoon of the olive oil over medium heat in a medium skillet and add the chard stems. Cook, stirring, for about 3 minutes, just until crisp-tender. Add 1 minced garlic clove, stir for about 30 seconds, until fragrant, and remove from the heat.
• Combine the bulgur, chopped chard, chard stems, chopped tarragon and mint, za'atar, allspice and barberries in a large bowl. Whisk together the lemon juice, salt and pepper to taste, and olive oil. Toss with the bulgur mixture. Transfer to a platter or a wide salad bowl.
• Pound the remaining garlic to a paste with a pinch of salt in a mortar and pestle. Stir into the yogurt. Spoon on top of the salad and serve.

GINGERED BULGUR SALAD WITH GRAPES

Steps:

• In a bowl, stir together the bulgur and salt. Stir in the hot water and let stand, covered, 30 minutes.
• Slice the grapes and chop the cilantro. Mince the garlic. In a small bowl, combine the grapes, cilantro, garlic, ginger, lemon juice, and oil. Fluff the bulgur with a fork and stir in the grape mixture.

GINGERED BULGUR SALAD WITH GRAPES

Steps:

• In a bowl stir together bulgur and salt. Stir in water and let stand, covered, 30 minutes.
• While bulgur is standing, slice grapes and chop cilantro. Mince garlic. In a small bowl combine grapes, cilantro, garlic, gingerroot, lemon juice, and oil. Fluff bulgur with a fork and stir in grape mixture.

BULGAR SALAD WITH GRAPES

Steps:

• Bring 2 cups of water to a boil in a medium saucepan. Stir in the bulgur and 1/2 teaspoon salt and remove from the heat. Cover and let stand 20 minutes or until most of the water has been absorbed. Drain well and press to extract any excess water. Let cool and stir in the remaining ingredients. Season well with salt and black pepper. Serve room temperature or chilled.

CHICKEN SALAD WITH GINGER AND GRAPES

Steps:

• Preheat the oven to 350 degrees F.
• Season the chicken breasts with salt and pepper, to taste. Arrange the breasts on an oiled cookie sheet and bake for 14 to 16 minutes.
• Remove the chicken from the oven and cool, then refrigerate for 20 to 30 minutes. Shred or dice the chicken breasts and set aside. Add the mayonnaise, vinegar, celery, pine nuts, ginger and grapes to a medium bowl and whisk well. Fold the chicken into the mayonnaise mixture until well coated. Return the chicken to the refrigerator for 20 to 30 minutes. Transfer to a serving platter and serve with pita chips or use to make a great summer sandwich.

BULGUR SALAD WITH GRAPES AND FETA CHEESE

Steps:

• Combine bulgur with 1/2 tsp salt and boiling water. Cover and let stand 30 minutes or until bulgur is tender.
• In large bowl, whisk together 2 tbsp fresh lemon juice and 1 tbsp olive oil; season with coarse salt and ground pepper. Add 2 tbsp minced scallion, 3/4 cup halved seedless grapes, 1/2 cup each toasted chopped walnuts and crumbled feta. add bulgur; toss.

BULGUR SALAD WITH GRAPES AND FETA CHEESE

Steps:

• In a medium bowl, combine bulgur wheat, 1/2 teaspoon coarse salt, and boiling water. Cover; let stand until bulgur is tender, 30 minutes.
• In a large bowl, whisk together lemon juice and olive oil; season with coarse salt and ground pepper. Add scallion, grapes, walnuts, and feta. Add bulgur; toss.