Gingered Bulgur Salad With Grapes Food

BULGAR SALAD WITH GRAPES

Steps:

• Bring 2 cups of water to a boil in a medium saucepan. Stir in the bulgur and 1/2 teaspoon salt and remove from the heat. Cover and let stand 20 minutes or until most of the water has been absorbed. Drain well and press to extract any excess water. Let cool and stir in the remaining ingredients. Season well with salt and black pepper. Serve room temperature or chilled.

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

GINGERED BULGUR SALAD WITH GRAPES

Steps:

• In a bowl, stir together the bulgur and salt. Stir in the hot water and let stand, covered, 30 minutes.
• Slice the grapes and chop the cilantro. Mince the garlic. In a small bowl, combine the grapes, cilantro, garlic, ginger, lemon juice, and oil. Fluff the bulgur with a fork and stir in the grape mixture.

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.

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.

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.