Ingredients:
1 cup medium or coarse bulgur
2 or 3 medium peaches (or nectarines), diced or cut into wedges
1 medium green, red or yellow bell pepper, seeded and chopped
1 cup chopped flat-leaf parsley
1/2 cup green scallions, white and green portions, chopped
1/2 medium chopped red onion (or 1 small chopped yellow onion)
1/2 cup crumbled feta cheese, optional
1/2 cup chopped mint leaves
1/2 cup olive oil and juice of 2 lemons, to taste
1 1/4 cups boiling water
Salt, pepper, cayenne pepper, paprika, and cumin, to taste
1 tablespoon chopped fresh basil
1 head romaine lettuce or Bibb lettuce or Belgian endive, sliced avocado, chopped mint as garnish
Preparation:
Place bulgur in a medium bowl and cover with the boiling water. Top with a plate or plastic wrap and let sit for 15-20 minutes or until liquid is absorbed. If any liquid is leftover, strain it out. Let bulgur cool while you prep the rest of the salad.
In a serving bowl, whisk together the olive oil, lemon juice, salt, pepper, cayenne pepper, paprika, cumin, and basil.
When bulgur is cooled, add it to the serving bowl and toss with the remaining ingredients and the dressing already in the bowl.
Garnish with lettuce leaves, avocado and mint, and drizzle with olive oil. Top with paprika, if desired.
*Substitute fresh shallots for red onions in this recipe, and try a pomegranate dressing instead of olive oil and lemon juice.
Pomegranate Dressing
Ingredients:
1/2 cup olive oil, or a little more
4 tablespoons pomegranate molasses
3 tablespoons honey or maple syrup
2-3 tablespoons water
1 teaspoon Dijon mustard
1/4 teaspoon salt, to taste
1/8 teaspoon pepper
Chopped toasted walnuts or pecans as garnish
Arils from 1 pomegranate as garnish
Preparation:
Put all ingredients (except walnuts and pomegranate arils) in a blender; blend on low speed and gradually increase to high. Continue blending for 30-60 seconds until dressing is smooth. Toss salad with dressing and garnish with walnuts and pomegranate arils. Serve extra dressing on the side.
Christine’s recipes have been published in the Fresno Bee newspaper, Sunset magazine, Cooking Light magazine, and at http://www.thearmeniankitchen.com/
