Almond Tabbouli Salad Food

EASY BROCCOLI SALAD

Steps:

• In a bowl, combine broccoli, cheese, bacon and onion. In another bowl, whisk mayonnaise, vinegar and sugar. Pour over broccoli mixture and toss to coat. Cover and refrigerate for at least 1 hour before serving.

TABBOULEH SALAD WITH NUTS

Steps:

• In a small pot add the water and bring to a boil over medium heat. Pour the bulgur into a bowl, douse it with the boiling water and let stand 15 minutes.
• Put the nuts in small skillet over low heat and lightly toast. Remove from the heat and let cool.
• In a salad bowl, combine the cumin, zest and juice of 1 lemon and whisk in the extra-virgin olive oil. Add the bulgur, herbs, scallions, tomatoes, cucumber and salt, to taste. Toss together, let stand a few minutes, adjust seasoning and toss again before serving.

POMEGRANATE AND ALMOND TABBOULEH

Steps:

• Tabbouleh: Pull parsley leaves from stems; discard stems. Bunch the parsley leaves together, then coarsely chop. Add to a bowl, along with the almonds.
• Add 1 cup water and a pinch of salt to a small pot and bring to a boil. Add bulgur, stir, and turn off heat. Cover the pot with a towel and set aside, for at least 10 minutes and up to 20, to "bloom" the bulgar: it will absorb the water and soften.
• Pull mint leaves from stems. Stack the leaves, tightly roll, and thinly slice perpendicular to the roll to create thin ribbons. (This technique is called "chiffonade.") You should have about a tablespoon. Add mint to the bowl, followed by pomegranate seeds. Add the zest and juice of half a lemon to the bowl. Drizzle in olive oil and toss to coat. Dice onion and add to salad.
• Vinaigrette: In a small bowl, add olive oil, juice from remaining half of lemon, garam masala, and allspice. Season with a big pinch of salt, then whisk to combine. Drizzle the vinaigrette into the salad and stir. Add ¼ cup softened bulgur to the salad. (Chef Shaya prefers more parsley than bulgur, but you can adjust to your liking.) Serve at room temperature.

ALMOND TABBOULEH

Steps:

• Spread almonds in a shallow pan. , Toast in a mode oven (350F) 10 minutes, or until lightly browned, stirring once or twice while toasting; cool. , Place bulgur in large bowl. Pour boiling water over to just cover. Let stand until water is absorbed. , Add cherry tomatoes or raisins, green onions, AD217parsley, mint, lime or lemon juice, oil and pepper. , Toss until mixed. Cover and chill.,

ALMOND TABBOULI SALAD

Steps:

• Soak the cracked wheat in boiling water 1 hour, drain. Mix in tomatoes, parsley, green onions and almonds.
• Combine almond or olive oil with lemon juice, mint, salt and pepper. Toss dressing with cracked wheat mixture.
• Chill several hours for flavors to blend. Enjoy!