Comfort vegetables - Comfort vegetables. Eh? let me try that again. Comfort. Vegetables. It doesn't sound much more likely the second time around,does it? Your comfort foods te...
Monday, July 11, 2011
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.