Crunchy Bulgur Salad Food

BULGUR SALAD WITH CUCUMBERS, RED PEPPERS, CHICK PEAS, LEMON & DILL

Steps:

• Bring a kettle of water to a boil. Place the bulgur in a large bowl with ½ teaspoon salt and 1¼ cups boiling water. Cover the bowl tightly with saran wrap and let sit for 15-30 minutes, or until all of the water is absorbed. Let cool, then fluff with a fork.
• Meanwhile, to soften the bite of the raw onions, place them in a small bowl and cover with cold water. Let sit for ten minutes, and then drain. (Feel free to skip this step if you don't mind the strong taste of raw onions.)
• In a large bowl, whisk together the oil, lemon juice, garlic, cumin, sugar, pepper, and remaining 1 teaspoon salt. Add the cooled bulgur, onion, bell pepper, cucumber, dill, parsley, and chick peas. Toss well, then taste and adjust seasoning if necessary. Chill until ready to serve or up to two days. Serve cold or room temperature.

BULGUR SALAD

Steps:

• Toast 2 cups bulgur in 1 to 2 tablespoons each butter and olive oil in a saucepan over medium heat until golden and crackly. Add 4 cups water and season with salt; cover and simmer until the liquid is absorbed and the bulgur is just tender, about 20 minutes. Cut a seedless cucumber into chunks; toss with 2 teaspoons red wine vinegar, 2 teaspoons olive oil, 1/4 cup chopped dill and a small handful of pitted, halved black olives. Serve the cucumbers over the bulgur. Photograph by Tina Rup

MEDITERRANEAN BULGUR SALAD

Steps:

• In a large saucepan, bring broth and bulgur to a boil over high heat. Reduce heat; cover and simmer for 20 minutes or until tender and broth is almost absorbed. Remove from the heat; let stand at room temperature, uncovered, until broth is absorbed. , In a small bowl, whisk the oil, lemon juice, parsley, salt and pepper. , In a large serving bowl, combine the bulgur, beans, tomatoes, cucumber and onions. Drizzle with dressing; toss to coat. Sprinkle with cheese and pine nuts.

EASY BULGUR SALAD

Steps:

• In a large bowl, pour 1 cup boiling water over the bulgur. Cover with plastic wrap; let stand until water is absorbed, about 30 minutes.
• Add cucumber, onion, parsley, garlic, lemon juice, oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper; toss to combine. Serve warm, cold, or at room temperature. (To chill, cool, then refrigerate in an airtight container for up to 1 day.)

BULGUR SALAD

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.

GELSON'S BULGUR SALAD WITH ASIAN DRESSING

Steps:

• Bring 2 cups of water to a boil in a 1 quart saucepan, stir in bulgur, cover pan, remove from heat, and let stand until the bulgur is softened, at least 15 minutes.
• Drain bulgur, transfer to a large bowl, add remaining salad ingredients (except dressing) and toss to combine.
• For the dressing, place dressing ingredients in a blender and blend until smooth.
• Pour over salad and toss to coat.
• Cover and refrigerate until well chilled.
• Can be made a day ahead, keep refrigerated.

SPINACH AND BULGAR SALAD

Steps:

• In a small bowl, combine bulgur and 1 and a 1/2 cups boiling water. Let stand until bulgur is tender to bite, about 15 minutes.
• Meanwhile, stack spinach leaves and cut into 1/4-inch-wide strips.
• Place spinach, onions, dill, and cheese in a wide bowl. Pour bulgur into a fine strainer and press out the excess water. Add bulgur to bowl with spinach.
• Mix vinegar and oil. Add to salad and mix. Season with salt and pepper to taste.