Bulgur Onion And Parsley Salad Recipes
BULGUR, ONION, AND PARSLEY SALAD
This salad, a refreshing change from lettuce, is good with roasted chicken, grilled steak or pan-roasted fish
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 10
Steps:
- Soak bulgur in hot water until tender, about 30 minutes. Drain thoroughly in a fine-mesh sieve. Transfer to a medium bowl and refrigerate until cool.
- Meanwhile, in a medium skillet, heat oil over medium-high. Add onion, thinly sliced, and cumin season with coarse salt and ground pepper. Cook, stirring occasionally, until onion is golden, about 6 minutes. To bulgur, add onion, lemon juice, almonds, parsley and garlic; season with salt and pepper.
Nutrition Facts : Calories 305 g, Fat 17 g, Fiber 9 g, Protein 9 g
BULGUR, PARSLEY, AND MINT SALAD
Categories Salad Herb Tomato Appetizer Side No-Cook Picnic Low Cal Dinner Lunch Buffet Mint Cucumber Summer Chill Parsley Bulgur Gourmet Sugar Conscious Vegan Vegetarian Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 8
Number Of Ingredients 13
Steps:
- In a bowl combine bulgur and water. Soak bulgur 1 hour and 15 minutes. Bulgur may be prepared 1 day ahead and chilled, covered.
- Mince enough onion to measure 1 cup and in a bowl stir together with salt, allspice, and cinnamon. Let onion mixture stand 30 minutes. Finely chop parsley and mint. Finely chop enough scallion greens to measure 2/3 cup. Quarter and seed cucumber and tomatoes and thinly slice. In a bowl toss together all salad ingredients with salt and pepper to taste. Salad may be made 1 hour ahead and chilled, covered.
BULGUR SALAD WITH GREEN ONION VINAIGRETTE
Steps:
- 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.
Nutrition Facts : Calories 260 calorie, Fat 19 grams, SaturatedFat 1.5 grams, Cholesterol 0 milligrams, Sodium 337 milligrams, Carbohydrate 22 grams, Fiber 5 grams, Protein 3 grams, Sugar 5 grams
RED ONION, PARSLEY, AND PRESERVED LEMON SALAD
Categories Salad Onion Side Vegetarian Wheat/Gluten-Free Lemon Summer Parsley Gourmet Vegan Pescatarian Paleo Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 6 as a first course
Number Of Ingredients 13
Steps:
- To prepare salad:
- In a bowl cover onions with cold water and soak 30 minutes. Drain onions well and pat dry between layers of paper towels. In a bowl stir together onions with remaining ingredients and let stand, stirring occasionally, 15 minutes.
- To make Paula Wolfert's Seven-Day Preserved Lemons:
- Dry lemons well and cut each into 8 wedges. In a bowl toss wedges with salt and transfer to a glass jar (about 6-cup capacity). Add lemon juice and cover jar with a tight-fitting glass lid or plastic-coated lid. Let lemons stand at room temperature 7 days, shaking jar each day to redistribute salt and juice. Add oil to cover lemons and store, covered and chilled, up to 6 months. Makes 4 preserved lemons.
BULGUR GREEK SALAD
"I've tried to start eating healthier, and this recipe is wonderful, versatile and the ingredients are easy to find... and to have on hand at all times." Jennifer Andrzjewski - Grizzly Flats, California
Provided by Taste of Home
Categories Lunch
Time 40m
Yield 12 servings.
Number Of Ingredients 17
Steps:
- Place bulgur in a small bowl. Stir in the water, 1/4 cup lemon juice and 1/2 teaspoon salt. Cover and let stand for 30 minutes or until most of the liquid is absorbed. Drain well., In a large bowl, combine the chicken, cucumber, tomatoes, olives, parsley, red peppers, onion and basil. Stir in bulgur. , In a small bowl, whisk the oil, oregano, pepper, cayenne and remaining lemon juice and salt. Pour over bulgur mixture; toss to coat. Sprinkle with cheese.
Nutrition Facts : Calories 137 calories, Fat 5g fat (1g saturated fat), Cholesterol 12mg cholesterol, Sodium 313mg sodium, Carbohydrate 16g carbohydrate (1g sugars, Fiber 4g fiber), Protein 7g protein. Diabetic Exchanges
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