Photo: Bulgar Wheat and Kale Salad Recipe
Ingredients
Bulgar:
- 2 cups low-sodium chicken stock
- 1 cup bulgur wheat
Cider Vinaigrette:
- 1 tablespoon apple cider vinegar
- 1 teaspoon minced shallot
- 1/2 teaspoon agave nectar
- 3 tablespoons olive oil
- Kosher salt and freshly cracked black pepper
Salad:
- 1/2 cup toasted almonds
- 1/3 cup diced dried apricots
- 1/4 cup finely julienned kale
- 1/2 small red onion, shaved
- 2 teaspoons finely sliced fresh chives
Directions
For the bulgar: In medium saucepot over medium-high heat, bring the chicken stock to a boil. Add the bulgar, cover and reduce the heat to medium-low. Simmer the bulgar until tender, about 15 minutes. Let stand 5 minutes, and then fluff with fork
For the cider vinaigrette: Combine the vinegar, shallots and agave nectar in small glass jar with a tightly fitted lid. Shake to combine. Add the oil and shake vigorously to emulse. Season with salt and pepper. Set aside until ready for use.
For the salad: In a large mixing bowl, gently combine the bulgur, almonds, apricots, kale and red onions. Add the vinaigrette and mix until thoroughly dressed. Season with salt and pepper. Serve garnished with the chives.
Per Serving: Calories: 369; Total Fat: 20 grams; Saturated Fat: 2 grams; Protein: 11 grams; Total carbohydrates: 41 grams; Sugar: 8 grams; Fiber: 10 grams; Cholesterol: 0 milligrams; Sodium: 166 milligrams
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By SGarzilli
Atlanta , GA
on April 25, 2013
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Very delicious! I love anything with kale in it. I always have bulgar in the house because I use it frequently. I prepared the recipe as written with one exception...I did not boil the bulgar. Instead, I prepared it as I would when making my tabouli; put the bulgar in a bowl and pour boiling water over it. Leave it to soften in the water for about 20 minutes and then scoop it up in your hands and squeeze out the excess water. The bulgar will be nice and fluffy, and adds a little extra texture that you don't get when it's boiled. I will definitely make this again. Maybe even tonight.
By Aubribanana
Asheboro, Nc
on January 31, 2013
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This was delicious! I made it to take to a friends house for dinner and everyone raved about how good it was. I doubled the dressing. It was a very subtle flavor and really complemented the bulgar well.
By mgodkin_474659
LA, CA
on January 22, 2013
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Really really delish! I took soome liberties with the ingredients of the salad to accomodate what I had on hand: used wheat cous cous in place of bulgur, honey in place of agave, cranberries in place of apricots and candied pecans in place of almonds; I also added more kale... Hmm, looks like I changed a lot. But in reality it's all about the method and the dressing (which I kept pretty consistent. The end result was outstanding.
Read all 6 reviews