Monday, July 11, 2011

Chopped Vegetable & Bulgur Wheat Salad

After a few summers of pining away for an herb garden and completely having the means to create one but being lazy about actually doing it, we finally got our act together and planted an herb container garden on our back porch.  Or rather, Matthew planted while I watched and drank cocktails. Mint, oregano, tarragon, laurel basil, Thai holy basil, parsley, chives, scallions, sage and a scotch bonnet pepper for good luck. So far, the herbs are growing nicely even though it looks like some bug is munching on the basil leaves. Should I spray the plants with something to deter bugs? I want to avoid pesticides but I also don't want to feed all the bugs in the neighborhood so there's my dilemma. Gardening tips would be appreciated.

This salad takes advantage of herbs freshly picked from the garden. You can use dried herbs if that's all you've got but it's worth the extra effort to get your hands on fresh. This tastes better the longer it sits in the fridge because the grains soak up all that herby vinaigrette. I like to take a big container with me to work for a week's worth of easy, healthy lunches.

CHOPPED VEGETABLE & BULGUR WHEAT SALAD
printer friendly recipe

1 cup bulgur wheat
1 cup hot, almost boiling water
14 ounce can artichoke hearts, drained and chopped
2 tomatoes, chopped
12 stalks of raw, thin asparagus, chopped
1 shallot, minced
2 small garlic cloves, minced
1/4 cup olive oil
2 tablespoons red wine vinegar
1 tablespoon lemon juice
1 teaspoon kosher salt
1 tablespoon chopped chives
1 tablespoon chopped mint
1 tablespoon chopped basil
1 tablespoon chopped parsley

Put the bulgur wheat into a bowl large enough to hold all of the ingredients. Stir in the hot water and cover for 30 minutes.

Meanwhile, whisk together the oil, vinegar, lemon juice, garlic, shallots and salt.

Add all of the chopped vegetables to the bulgur wheat. Pour over the dressing, add the herbs and combine well.

Refrigerate for at least two hours to allow the flavors to come together.  Serve cold or at room temperature.

Serves 8.

1 comment:

  1. Many thanks for this great recipe. We managed to get it but it felt superb: -)
    I have a web log through food meals average Joe if you happen to engaged. I have a blog with cake recipes myself if you are interested. You can find it at http://recipes-for-food.com/

    ReplyDelete

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