A salad you could lean on. Don’t think healthy, although it is. Think justified, because it all makes sense.
While I certainly encourage a visit to the produce aisle, whatever you have in your vegetable drawer can be chopped and easily given a new identity.
Bulgur is here to fuse the whole salad together.
The best part is that the finished salad sits in the refrigerator awaiting your spoon: it will beckon.
Ingredients
Servings 6 generous servings
Salad
- 1 cup bulgur makes 2½ cups cooked bulgur
- 1 ½ cups boiling water
- 3 ¼ cups chopped mixed vegetables herbs, dried fruit and cheese of choice, such as cucumber, tomatoes, green onion, red onion, herbs, olives, feta, cherries, etc.
Nutritional Facts
Nutrition Facts
Chopped Salad with Bulgur & Preserved Lemon Dressing
Amount per Serving
Calories
164
% Daily Value*
Fat
3
g
5
%
Saturated Fat
0.5
g
3
%
Polyunsaturated Fat
1
g
Monounsaturated Fat
2
g
Sodium
102
mg
4
%
Potassium
308
mg
9
%
Carbohydrates
31
g
10
%
Fiber
8
g
33
%
Sugar
0.2
g
0
%
Protein
6
g
12
%
Vitamin A
5008
IU
100
%
Vitamin C
11
mg
13
%
Calcium
35
mg
4
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
Instructions
- Place the uncooked bulgur in a large mixing bowl. Cover with boiling water.
- Cover the bowl tightly with plastic wrap. Let the bulgur sit undisturbed for 20 minutes to absorb the water.
- Uncover and add in 3½ cups chopped vegetables, dried fruit, herbs, or cheese. Stir in ½ cup Preserved Lemon Dressing. More if you want!
- Stir by bringing the bulgur to the top while slowly rotating the bowl, thereby combining all the ingredients. Taste for seasoning. Freshly ground black pepper really sings here. Serve.
Notes
The recipe easily doubles, triples, etc. to meet your needs: the formula for salad is three parts vegetables to one part bulgur.
Leftovers are good to dip into for at least three days.
Excerpted from Remaining Kosher Volume One: A Cookbook for All with a Hechsher in Their Heart
