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Bulgur Salad with Green Onion Vinaigrette Recipe

Bulgur Salad with Green Onion Vinaigrette

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Average Rating:

Total Reviews: 17

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  • on January 30, 2008

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    I agree with Trish - the vinigrette was too hot. Is the ingredient listing incorrect and serrano seeds should be removed? The salad was wonderful. I will make it again with the serrano seeds removed. I also added more bulgar.

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  • on December 05, 2007

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    This salad is excellent--full of fresh flavor and really healthy. It is NOT, however, tabouli. Tabouli is a traditional Lebanese dish made with an abundant amount of parsley and less bulgur--unlike the "tabouli" sold in many deli's these days. Please do not confuse this salad with tabouli. Do try adding some garbanzo beans to Bobby's recipe--it's delish.

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  • on September 18, 2007

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    Bobby is THE MAN! He has such a talent for combining flavors. After trying this recipe I will never make regular old tabouleh again! I added one can of rinsed, drained garbanzo beans for extra fiber. Also have tried this a few times and the bulgur never absorbs all 3 cups of water-- I would suggest 2 cups of water (or slightly less and let it sit for 30 - 40 min. You will probably still have to drain it before mixing in the vinaigrette. Awesome side dish, everyone loves it!

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  • on April 14, 2007

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    Delicioius and so refreshing! One of the best middle eastern delights enjoyed all over the world! I did not blend my vinaigrette and left it chunky. I also added cucumber which is in authentic taboulleh~

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  • on November 27, 2006

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    I served this to my chef friends and they said it was the best "tabouleh" ever. I added garlic and extra honey (my serrano pepper was very hot and that was the only change.

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  • on August 27, 2006

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    This is, hands down, the best tabouli I have ever tasted! For many years I had been making a wonderful one using same combination of ingredients. Everyone loved it, but now we've all gone over to Bobby. This surely tops any other anywhere! The scallion vinaigrette is what pulls it all together. Thanks to Bobby Flay and Food Network.

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  • on April 02, 2006

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    I can't say enough for this dish. This was fantastic! Very meaty and a great dish for the non-vegitarian to start with. It won't leave you with an empy stomach feeling. Also makes a great base to serve or place any fish steak or salmon strips over.

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