Bulgur Salad with Cherries
Source of Recipe
Body & Soul magazine, June 2008
List of Ingredients
1 cup bulgur wheat
Coarse salt and ground pepper
2 tablespoons walnut oil
3 tablespoons fresh lemon juice
1 shallot, minced
1/2 pound fresh sweet cherries, halved and pitted (I used 1/2 Bing and 1/2 Ranier)
1/2 cup chopped fresh herbs such as tarragon, chives, and parsley
1/4 cup coarsely chopped walnuts (I toasted mine)Recipe
In a medium saucepan with a tight-fitting lid, bring 2 cups water to a boil. Stir in bulgur and 1/4 teaspoon salt. Cover, reduce heat to low, and cook until water is absorbed and bulgur is tender, about 15 minutes.
Meanwhile, in medium bowl, whisk together oil, lemon juice, and shallot; season with salt and pepper. Add bulgur and toss to combine. Refrigerate, uncovered, until cool, about 10 minutes.
Add cherries, herbs, and walnuts to bulgur mixture; toss to combine. Season again with salt and pepper. Serve.
Per serving: 275 calories; 7g protein; 12g fat; 39g carb; 9g fiber.
(serves 4)
|
|
member logon
