Bulgar Salad With Grapes Food

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.

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.

CRUNCHY BULGUR SALAD

Steps:

• Cook the bulgur following pack instructions, then drain and tip into a large serving bowl to cool. Meanwhile, put the edamame beans in a small bowl, pour over boiling water, leave for 1 min, then drain. Put in a serving bowl with the peppers, radishes, almonds, mint and parsley.
• Peel one orange, carefully cut away the segments and add to the bowl. Squeeze the juice of the other into a jam jar with the oil. Season well and shake to emulsify. If you're following our Healthy Diet Plan - separate the salad into four bowls or lunchboxes, pour half of the dressing onto the two portions being eaten today and store the remainder in the fridge for a later day. The salad will keep in the fridge for 2 days.

BULGUR WHEAT SALAD - TURKISH STYLE

Steps:

• Mix all the ingredients together and let it marinate for at least a half hour in the fridge then serve.
• When pomegranates are in season, I substitute the grape, makes for eye catching colour.

NORTH AFRICAN BULGAR SALAD

Steps:

• Place the bulgar wheat in a large bowl.
• Then add the boiling water & let soak until all the water is absorbed, around 30 minutes.
• Stir occasionally with a fork to break up any clumps.
• While soaking the wheat, broil the red pepper in the oven until softened.
• Let cool, then peel & remove the seeds.
• Slice into thin strips to be used later.
• In a mixing bowl, whisk together the oil, lemon juice, & spices.
• Pour the oil mixture over the bulgar wheat, add the herbs & mix well.
• Stir in the red pepper strips, scallions, cucumber, olives, & feta cheese. Cover & chill in the refrigerator until ready to serve.
• Garnish with lime wedges.