1/2 Photos of 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.
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Units: US | Metric
- 3/4 cup bulgur, medium-grind
- 1/2 small red onion, finely diced
- 2 plum tomatoes, finely diced
- 1 cup fresh flat-leaf parsley, finely chopped
- 1/2 cup fresh mint leaves, finely chopped
- 4 green onions, sliced
- 1/2 cup green onion, chopped
- 1/4 cup fresh lime juice
- 1 tablespoon buckwheat honey
- 1 serrano chili, chopped
- 1/2 cup canola oil or 1/2 cup olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon fresh ground black pepper
- 1Place 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.
- 2Drain well, squeezing out as much water as possible, if needed.
- 3Return the cooked bulgur to the bowl and mix in the onion, tomatoes, parsley, mint, and 4 sliced green onions.
- 4Place the lime juice, honey, serrano, and 1/2 cup chopped green onion in a blender and blend until smooth.
- 5With 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.
- 6Transfer the salad to a platter and drizzle with the green onion vinaigrette.
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Nutritional Facts for Bulgur Salad With Green Onion Vinaigrette
Serving Size: 1 (104 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 240.9
- Calories from Fat 167
- Total Fat 18.6 g
- Saturated Fat 1.3 g
- Cholesterol 0.0 mg
- Sodium 304.4 mg
- Total Carbohydrate 18.0 g
- Dietary Fiber 4.6 g
- Sugars 1.5 g
- Protein 3.1 g
The following items or measurements are not included: