Turkey Bulgur Salad Food

TURKEY & BULGUR SALAD

Steps:

• In a small saucepan, bring broth and water to a boil. Place bulgur in a large bowl. Stir in broth mixture. Cover and let stand for 30 minutes or until most of the liquid is absorbed. Drain. Stir in the turkey, cucumber, beans, onions, olives and cranberries., In a small bowl, whisk the oil, lime juice and cranberry juice concentrate. Stir into bulgur mixture. Add tomatoes and parsley; gently toss to coat. Serve at 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

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.

BULGUR SALAD

Steps:

• Cook 3/4 cup bulgur as the label directs. Meanwhile, combine 1 1/2 cups diced cucumber, 1/3 cup chopped olives, 1/4 cup chopped parsley, 1 segmented orange, 1/4 cup orange juice and 1 tablespoon olive oil. Rinse the cooked bulgur under cold water; toss with the salad and season with salt and pepper.

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.

SPICED TURKEY WITH BULGUR & POMEGRANATE SALAD

Steps:

• Heat oven to 200C/180C fan/gas 6. Mix together half the herbs, half the lemon zest and juice, and all the harissa with some seasoning. Rub the turkey in the marinade and leave for 5 mins (or up to 24 hrs in the fridge).
• Lay out a large sheet of foil. Put the turkey and marinade, and wine or water, on top, then cover with another layer of foil, fold and crimp the edges to seal. Transfer the parcel to a tray, then bake for 30 mins until cooked through.
• Meanwhile, make the salad. Cook the bulgur following pack instructions. Drain, then mix with the remaining herbs, lemon zest and juice, plus the tomatoes, cucumber and pomegranate seeds. Slice the turkey and serve on top of the salad with the foil parcel juices poured on top.

SMOKED TURKEY AND BULGUR SALAD

Steps:

• Place bulgur in a bowl, add boiling water, cover, and let soak until tender, about 30 minutes.
• Cut turkey into 3/4-inch dice; coarse chop tomatoes.
• Cut cucumber, lengthwise into quarters, then 1/2-inch slices.
• Chop onions fine.
• Drain bulgur well and place in a large bowl.
• Add turkey, tomatoes, cucumber, and onions to bulgur.
• Place dressing ingredients in a glass jar with a tight fitting lid; shake to combine.
• Pour dressing over salad and toss.
• To serve: smear hummus on plates and pile salad next to it.