Bulgur Salad with Green Onion Vinaigrette

2013-03-16
  • Yield : 6 servings
  • Prep Time : 20m
  • Ready In : 20m
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Nutritional Info

This information is per serving.

  • Calories

    260 calorie
  • Fat

    19 grams
  • Saturated Fat

    1.5 grams
  • Cholesterol

    0 milligrams
  • Sodium

    337 milligrams
  • Carbohydrate

    22 grams
  • Fiber

    5 grams
  • Protein

    3 grams
  • Sugar

    5 grams

Ingredients

  • 3/4 cup medium-grind bulgur
  • 1/2 small red onion, finely diced
  • 2 plum tomatoes, finely diced
  • 1 cup finely chopped fresh flat-leaf parsley
  • 1/2 cup finely chopped fresh mint leaves
  • 4 green onions, sliced, plus
  • 1/4 cup fresh lime juice
  • 1 tablespoon buckwheat honey
  • 1 serrano chile, chopped
  • 1/2 cup canola oil or olive oil
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper

Method

Step 1

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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