Bulgar Salad With Spinach, Pine Nuts, and Asparagus
- Ready In:
- 35mins
- Ingredients:
- 11
- Serves:
-
2
ingredients
- 1 cup bulgur
- 2 tablespoons extra-virgin olive oil
- 2 garlic cloves, minced
- 1⁄2 bunch asparagus, ends trimmed and cut into a dice
- 4 cups Baby Spinach
- 1⁄4 cup pine nuts, toasted
- 3 ounces softened goat cheese
- 1 lemon
- 1⁄4 cup fresh basil, sliced thinly
- kosher salt, to taste
- fresh ground pepper, to taste
directions
- Pour two cups of water and the bulgur into a saucepan. Bring to a boil, reduce heat and simmer for about 15 minutes, or until tender. There shouldn’t be any water left.
- Heat the oil in a medium skillet over medium heat. Add the garlic and bloom 30 seconds. Add the asparagus and cook until crisp-tender and it pops in color, about 4 minutes. Season with salt and pepper.
- Add the bulgur to the skillet and stir in the spinach. Toss everything to combine. Give a good squeeze of lemon juice over the whole mess. Taste it. Throw in some more salt and pepper.
- Serve on a big platter dolloped with the goat cheese and garnished with the pine nuts and thinly sliced basil. And more lemon.
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RECIPE SUBMITTED BY
c.desonnaville
Carmichael, 43