Oriental Bulgur Rice Salad

Submitted by Barb G.

"This tasty salad makes a nice side dish or a good main dish by adding cooked chicken or seafood. The recipe comes from Taste of Homes Light & Tasty magazine."

 

• Ready In: 40mins
• Ingredients: 21
• Serves: 6

ingredients

• 118.29 ml bulgur
• 354.88 ml boiling water
• 354.88 ml cooked long-grain rice
• 118.29 ml thinly sliced celery
• 118.29 ml corasely grated carrot
• 118.29 ml sliced green pepper
• 59.14 ml dried cranberries

• Salad dressing

• 59.14 ml minced fresh parsley
• 59.14 ml rice vinegar
• 29.58 ml olive oil
• 14.79 ml finely chopped onion
• 14.79 ml water
• 4.92 ml sesame oil
• 4.92 ml honey
• 1 clove garlic, minced
• 2.46 ml salt
• 2.46 ml ground mustard
• 2.46 ml Chinese five spice powder
• 1.23 ml pepper
• 2129.31 ml torn mixed salsg greens (Baby greens are nice)
• 59.14 ml sliced almonds, toasted

directions

1. Place bulgur in a bowl.
2. Stir in boiling water.
3. Cover and let stand 30 minutes or until most of the liquid is absorbed.
4. Drain and squeeze dry.
5. In a bowl combine the rice, celery, carrot, green pepper, cranberries, and bulgur.
6. In a jar with a tight-fitting lid, combine the parsley, vinegar, olive oil, onion, water, sesame oil, honey, garlic and seasonings; SHAKE WELL.
7. Pour over rice mixture; toss gently to coat.
8. Arrange greens on salad plates.
9. Top with rice mixture; sprinkle with almonds.

Reviews

[Rita1652]

Very light and refreshing summer salad. I served it on home grown baby greens. I did add grated fresh ginger to the dressing which I put all the ingredients in my vita mix and blended them smooth. Sorry I wish the picture would give this salad a clearer view. I`m still learning how to use the camera.It really dosen`t do it justice.