Post by marlaoh on Feb 25, 2004 7:53:29 GMT -6
Middle Eastern Bulgur-Spinach Salad
• 1 cup bulgur
• 1 cup boiling water
• 1/2 cup plain yogurt
• 1/4 cup bottled red wine vinaigrette salad dressing
• 2 tablespoons snipped fresh parsley
• 1/2 teaspoon ground cumin
• 6 cups torn fresh spinach
• 1 15-ounce can garbanzo beans, rinsed and drained
• 1 cup coarsely chopped apple
• 1/2 of a medium red onion, thinly sliced and separated into rings
• 3 tablespoons raisins (optional)
1. In a medium bowl combine bulgur and boiling water. Let stand about 10 minutes or until bulgur has absorbed all the water. Cool 15 minutes.
2. Meanwhile, for dressing, in a small mixing bowl stir together yogurt, vinaigrette salad dressing, parsley, and cumin.
3. In a large bowl combine bulgur, spinach, garbanzo beans, apple, onion, and, if desired, raisins. Pour dressing over salad. Toss lightly to coat. Makes 4 servings.
Make-Ahead Tip: Prepare salad as directed except do not add spinach. Cover and chill for up to 24 hours. Add spinach and toss to serve.
• 1 cup bulgur
• 1 cup boiling water
• 1/2 cup plain yogurt
• 1/4 cup bottled red wine vinaigrette salad dressing
• 2 tablespoons snipped fresh parsley
• 1/2 teaspoon ground cumin
• 6 cups torn fresh spinach
• 1 15-ounce can garbanzo beans, rinsed and drained
• 1 cup coarsely chopped apple
• 1/2 of a medium red onion, thinly sliced and separated into rings
• 3 tablespoons raisins (optional)
1. In a medium bowl combine bulgur and boiling water. Let stand about 10 minutes or until bulgur has absorbed all the water. Cool 15 minutes.
2. Meanwhile, for dressing, in a small mixing bowl stir together yogurt, vinaigrette salad dressing, parsley, and cumin.
3. In a large bowl combine bulgur, spinach, garbanzo beans, apple, onion, and, if desired, raisins. Pour dressing over salad. Toss lightly to coat. Makes 4 servings.
Make-Ahead Tip: Prepare salad as directed except do not add spinach. Cover and chill for up to 24 hours. Add spinach and toss to serve.