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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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The nutty flavor in this salad comes from walnut oil, which benefits with heart-healthy monounsaturated fat. Look for it in most large supermarkets along with other oils, or substitute extravirgin olive oil. Serve the salad as a first course or a side, or add shredded chicken or shrimp to make it an entrée. Ingredients:
2 tablespoons walnut oil |
1 1/2 tablespoons rice vinegar |
1 tablespoon water |
1 teaspoon honey |
1/2 teaspoon salt |
1/2 teaspoon dijon mustard |
1/4 teaspoon freshly ground black pepper |
1 cup uncooked bulgur |
1 cup boiling water |
1/2 teaspoon salt |
1 pound diagonally cut green beans (about 4 cups) |
2 cups halved grape tomatoes |
1/3 cup chopped fresh parsley |
1/2 cup vertically sliced red onion |
Directions:
1. Combine first 7 ingredients in a small bowl; stir with a whisk until blended.
2. Combine bulgur and 1 cup boiling water in a large bowl. Cover and let stand 30 minutes; drain. Stir in 1/2 teaspoon salt.
3. Steam green beans, covered, 5 minutes or until tender. Drain and plunge beans into ice water; drain. Place beans in a large bowl. Add bulgur, tomatoes, parsley, onion, and oil mixture; toss gently to combine. Serve at room temperature, or cover and chill.
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