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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 6 |
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Some people call me the Queen of Wheat because I'm always telling them how to use it in creative ways. This tasty salad was a hit with my family. I often add cooked chicken or seafood to turn it into a main dish. -Brenda Tew of Shelley, Idaho Ingredients:
1/2 cup uncooked bulgur |
1-1/2 cups boiling water |
1-1/2 cups cooked long grain rice |
1/2 cup thinly sliced celery |
1/2 cup coarsely grated carrot |
1/2 cup sliced green pepper |
1/4 cup dried cranberries |
salad dressing: |
1/4 cup minced fresh parsley |
1/4 cup rice vinegar |
2 tablespoons olive oil |
1 tablespoon finely chopped onion |
1 tablespoon water |
1 teaspoon sesame oil |
1 teaspoon honey |
1 garlic clove, minced |
1/2 teaspoon each salt, ground mustard and chinese five-spice powder |
1/4 teaspoon pepper |
9 cups torn mixed salad greens |
1/4 cup sliced almonds, toasted |
Directions:
1. Place bulgur in a small bowl. Stir in boiling water. Cover and let stand for 30 minutes or until most of the liquid is absorbed. Drain and squeeze dry.
2. In a large bowl, combine the rice, celery, carrot, green pepper, cranberries and bulgur. In a small bowl, whisk the parsley, vinegar, olive oil, onion, water, sesame oil, honey, garlic and seasonings. Pour over rice mixture; toss gently to coat.
3. Arrange greens on salad plates. Top with rice mixture; sprinkle with almonds. Yield: 6 servings.
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