bulgur-salad-with-grapes-and-kale

DIRECTIONS

Bring 2 cups of water to a boil in a medium saucepan. Stir in the bulgur and ½ teaspoon salt and remove from the heat. Cover and let stand 20 minutes or until most of the water has been absorbed. Drain well and press to extract any excess water. Let cool and stir in the remaining ingredients. Season well with salt and black pepper. Serve room temperature or chilled.

Ingredients

1 cup bulgur
Kosher salt
1 cup pecan halves, toasted and roughly chopped
2 cups California grapes green and red seedless, halved
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
2 cups slivered kale or Swiss chard leaves, packed finely

DIRECTIONS

Bring 2 cups of water to a boil in a medium saucepan. Stir in the bulgur and ½ teaspoon salt and remove from the heat. Cover and let stand 20 minutes or until most of the water has been absorbed. Drain well and press to extract any excess water. Let cool and stir in the remaining ingredients. Season well with salt and black pepper. Serve room temperature or chilled.

Notes

This is a Vegan recipe
This is a Clean-eating recipe
This is a Vegetarian recipe
This is a Dairy-free recipe
This is a Healthy-fats recipe

Servings

serves 6-8