Bulgur, Grape and Kale Salad

Ingredients

• 2 cups water
• 1 cup bulgur
• Kosher salt
• 1 cup pecan halves, toasted and roughly chopped
• 2 cups seedless California grapes, halved
• 2 cups packed kale or Swiss chard leaves, finely slivered
• 1/2 cup Italian parsley, chopped
• 1/4 cup scallions, thinly sliced
• 1/4 cup lemon juice
• 2 tablespoons extra virgin olive oil
• 2 teaspoons lemon zest, finely grated
• Pinch cayenne
• Black pepper

Directions

1. Bring 2 cups of water to a boil in a medium saucepan.
2. Stir in bulgur and 1/2 teaspoon salt and remove from heat.
3. Cover and let stand 20 minutes or until most of water is absorbed.
4. Drain well and press to extract any excess water.
5. Let cool and stir in the remaining ingredients.
6. Season well with salt and black pepper.
7. Serve room temperature or chilled.

Recipe Yield: 6 Servings

Source: California Table Grapes

Recipe Options

Scroll down to comment or see what others said. You can also share, rate, print, email or Favorite this recipe to your Recipe Box right now.

Share or Save:

Add to Recipe Box | View Recipe Box | Print Version

Tried this recipe? If so, please rate it below (1 star is bad, 5 stars is very good).

- Not Yet Rated

Loading...