Bulgur Salad With Green Onion Vinaigrette Food

BULGUR SALAD WITH GREEN ONION VINAIGRETTE

Bulgur Salad With Green Onion Vinaigrette image

This is from Bobby Flay, from the episode of Middle Eastern Grilling. This sounds like a different, refreshing salad. I will probably use any honey I have on hand. Posted for ZWT 2010.

Provided by Scoutie

Categories Southwest Asia (middle East)

Time 20m

Yield 6 serving(s)

Number Of Ingredients 13

Ingredients

3/4 cup bulgur, medium-grind
1/2 small red onion, finely diced
2 plum tomatoes, finely diced
1 cup fresh flat-leaf parsley, finely chopped
1/2 cup fresh mint leaves, finely chopped
4 green onions, sliced
1/2 cup green onion, chopped
1/4 cup fresh lime juice
1 tablespoon buckwheat honey
1 serrano chili, chopped
1/2 cup canola oil or 1/2 cup olive oil
1 teaspoon kosher salt
1/2 teaspoon fresh ground black pepper

Steps:

Place bulgur in a large bowl, pour 3 cups boiling water over, cover the bowl with plastic wrap and let sit until tender, about 15 to 20 minutes.
Drain well, squeezing out as much water as possible, if needed.
Return the cooked bulgur to the bowl and mix in the onion, tomatoes, parsley, mint, and 4 sliced green onions.
Place the lime juice, honey, serrano, and 1/2 cup chopped green onion in a blender and blend until smooth.
With the motor running, slowly add the oil until emulsified. If the mixture appears too thick, blend in a few tablespoons of cold water, and season with salt and pepper, to taste.
Transfer the salad to a platter and drizzle with the green onion vinaigrette.

BULGUR SALAD WITH GREEN ONION VINAIGRETTE

Bulgur Salad with Green Onion Vinaigrette image

Provided by Bobby Flay

Categories side-dish

Time 20m

Yield 6 servings

Number Of Ingredients 12

Ingredients

3/4 cup medium-grind bulgur
1/2 small red onion, finely diced
2 plum tomatoes, finely diced
1 cup finely chopped fresh flat-leaf parsley
1/2 cup finely chopped fresh mint leaves
4 green onions, sliced, plus
1/4 cup fresh lime juice
1 tablespoon buckwheat honey
1 serrano chile, chopped
1/2 cup canola oil or olive oil
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper

Steps:

Place bulgur in a large bowl, pour 3 cups boiling water over, cover the bowl with plastic wrap and let sit until tender, about 15 to 20 minutes. Drain well, squeezing out as much water as possible, if needed. Return the cooked bulgur to the bowl and mix in the onion, tomatoes, parsley, mint, and 4 sliced green onions. Place the lime juice, honey, serrano, and 1/2 cup chopped green onion in a blender and blend until smooth. With the motor running, slowly add the oil until emulsified. If the mixture appears too thick, blend in a few tablespoons of cold water, and season with salt and pepper, to taste. Transfer the salad to a platter and drizzle with the green onion vinaigrette.

Nutrition Facts : Calories 260 calorie, Fat 19 grams, SaturatedFat 1.5 grams, Cholesterol 0 milligrams, Sodium 337 milligrams, Carbohydrate 22 grams, Fiber 5 grams, Protein 3 grams, Sugar 5 grams

BULGUR SALAD

Bulgur Salad image

This is a nice light salad for hot days. This salad is very similar to couscous, but the main ingredient is bulgur and here the sour taste is given by pomegranate molasses.

Provided by Artandkitchen

Categories Vegetable

Time 30m

Yield 2-4 serving(s)

Number Of Ingredients 12

Ingredients

160 g bulgur
250 ml boiling water (salted)
2 green onions, chopped
1 garlic clove, minced
1/2 red onion, minced
1 tablespoon tomato paste
1 red bell pepper, minced
2 tablespoons pomegranate molasses
1 -2 teaspoon of fresh mint, chopped
1/2 cup parsley, chopped
1 teaspoon paprika
4 tablespoons olive oil

Steps:

Poor boiling water over bulgur, cover and let soak for 15 minutes.
In the meanwhile prepare all the other ingredients.
Transfer bulgur in a cold bowl and add tomato paste to bulgur and mix well with the fork until incorporated.
Add red peppers and let cool down at least 10 minutes.
Add all remaining ingredients mix with the fork.
Taste the bulgur and add more pepper, salt or molasses if you want some more.
Serve cold or chilled.
Note: Feel free to add more ingredients like olives, tomato cubes, cucumber, and/or what your like.

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