BULGUR SALAD WITH GREEN ONION VINAIGRETTE
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
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
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 WITH GREEN ONION VINAIGRETTE
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.
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This sounds like a different, refreshing salad. I will probably use any honey I have on hand. Posted for ZWT 2010. Dec 25, 2018 - 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. Pinterest . Today. Explore. When autocomplete results are available use up and do
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