Bulgur is cracked wheat (typically durum) that is in a lot of Middle Eastern dishes such as tabouleh and kibbeh. It is crunchy, nutty and a great base for a salad. The double crunch in this salad comes from the nuts and the bulgur.  This salad has a lot of ingredients but its deliciousness is not dependent on all the ingredients being included. Like any salad, the measurements of the fruits and vegetables are suggestions.

  • 1/2 cup bulgur (coarse)
  • Juice of half a lemon
  • 1/4 cup hot water
  • 1/2 cup diced fresh pineapple
  • 1/2 cup diced green apple
  • 1 cup chopped parsley
  • 1 cup chopped fresh mint
  • 1 cup chopped cilantro
  • 1/2 cup diced cucumbers
  • 1/3  cup chopped green onion
  • 1/3 cup chopped almonds (toasted)
  • 1/3 cup chopped walnuts
  • 1/3 cup chopped pecans
  • 1/3 cups dried cranberries

The dressing:

  • 3 tablespoons balsamic vinegar
  • 3 tablespoons maple syrup
  • 1/4 cup olive oil
  • 1 teaspoon salt
  • Pinch of pepper

 

Place the bulgur in a bowl and wash under running water. Drain well, add the lemon juice, hot water, stir and set aside for 30 minutes.

Wash and chop the parsley, cilantro, and mint. Set aside in a colander to drain out the water.

In a small frying pan, dry fry the almonds before chopping them. Do not walk away, they toast up very fast. Shaking the pan constantly, the almonds should toast in a few minutes.

Whisk together the balsamic vinegar, maple syrup, olive oil, salt and pepper.

In a big bowl place the pineapple, apple, parsley, mint, cilantro, cucumbers, green onions, almonds, walnuts, pecans, and cranberries.

Add the bulgur to the salad. The water should be absorbed by the bulgur. If there is a little water lefts simply drain it off.

Add the salad dressing, mix well and allow to sit in the fridge before serving. The great thing with this salad is that it stays crunchy for a long time. The last time I made the salad we kept eating it for two days and it maintained the same level of crunch- True story.

 

Crunch Crunch Bulgur Salad

Crunch Crunch Bulgur Salad

Bulgur is cracked wheat (typically durum) that is in a lot of Middle Eastern dishes such as tabouleh and kibbeh. It is crunchy, nutty and a great base for a salad. The double crunch in this salad comes from the nuts and the bulgur.  This salad has a lot of ingredients but its deliciousness is not dependent on all the ingredients being included. Like any salad, the measurements of the fruits and vegetables are suggestions.

Ingredients

  • 1/2 cup bulgur (coarse)
  • Juice of half a lemon
  • 1/4 cup hot water
  • 1/2 cup diced fresh pineapple
  • 1/2 cup diced green apple
  • 1 cup chopped parsley
  • 1 cup chopped fresh mint
  • 1 cup chopped cilantro
  • 1/2 cup diced cucumbers
  • 1/3  cup chopped green onion
  • 1/3 cup chopped almonds (toasted)
  • 1/3 cup chopped walnuts
  • 1/3 cup chopped pecans
  • 1/3 cups dried cranberries
  • The dressing:
  • 3 tablespoons balsamic vinegar
  • 3 tablespoons maple syrup
  • 1/4 cup olive oil
  • 1 teaspoon salt
  • Pinch of pepper

Instructions

  1. Place the bulgur in a bowl and wash under running water. Drain well, add the lemon juice, hot water, stir and set aside for 30 minutes.
  2. Wash and chop the parsley, cilantro, and mint. Set aside in a colander to drain out the water.
  3. In a small frying pan, dry fry the almonds before chopping them. Do not walk away, they toast up very fast. Shaking the pan constantly, the almonds should toast in a few minutes.
  4. Whisk together the balsamic vinegar, maple syrup, olive oil, salt and pepper.
  5. In a big bowl place the pineapple, apple, parsley, mint, cilantro, cucumbers, green onions, almonds, walnuts, pecans, and cranberries.
  6. Add the bulgur to the salad. The water should be absorbed by the bulgur. If there is a little water lefts simply drain it off.
  7. Add the salad dressing, mix well and allow to sit in the fridge before serving. The great thing with this salad is that it stays crunchy for a long time. The last time I made the salad we kept eating it for two days and it maintained the same level of crunch- True story.
http://www.foodosopher.com/bulgur-salad/