Lemony Bulgur Salad With Shrimp and Spinach |
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Prep Time: 15 Minutes Cook Time: 5 Minutes |
Ready In: 20 Minutes Servings: 6 |
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Food and Wine Ingredients:
1 1/2 cups coarse bulgur |
1 teaspoon finely grated lemon zest |
1/4 cup fresh lemon juice |
3 tablespoons chopped dill |
1/2 cup extra-virgin olive oil |
1 lb large cooked shrimp, shelled |
3 cups baby spinach |
4 radishes, thinly sliced |
2 tablespoons pine nuts |
kosher salt & freshly ground black pepper |
Directions:
1. In a bowl, cover the bulgur with warm tap water. Let stand until the grains are tender, about 2 hours. Drain the bulgur well.
2. In a large bowl, whisk the lemon zest with the lemon juice and chopped dill. Whisk in the olive oil. Add the bulgur, shrimp, baby spinach, sliced radishes and pine nuts and toss to coat. Season with salt and pepper and serve.
3. MAKE AHEAD.
4. The salad can be refrigerated for up to 1 day. Add the spinach, radishes and pine nuts just before serving.
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