From Pixie Sand Castles to Blue-Ribbon Berry Parfaits, easy kids' crafts to more sophisticated fare for adults. Summertime Treats is full of recipes and ideas for the entire family - the ultimate guide to creating a terrific season. From an afternoon with the kids making Shake-Rattle-and-Roll Ice Cream
Around our house, this naturally sweet summer salad has many lives. Freshly made, it complements a summer barbecue of grilled chicken and corn on the cob. When there are leftovers, we tuck them inside a warm pita bread pocket sandwich. Either way, it's divine.
Serves 4
For the dressing
1/4 cup fresh lemon juice
2 tablespoons white wine vinegar
1 1/2 teaspoons Dijon mustard
1/3 cup olive oil
1 teaspoon sugar
1/4 teaspoon ground cinnamon
1/2 teaspoon ground cumin
For the salad
1 cup bulgur, rinsed and drained
2 cups boiling water
1 orange
1/3 cup golden raisins
1/4 cup minced fresh mint leaves
1/2 cup minced fresh parsley leaves
4 green onions, chopped (about 1/4 cup)
1/2 cup finely chopped celery
Salt and pepper to taste
1/3 cup mandarin orange segments
1/3 cup coarsely chopped nuts such as hazelnuts or cashews
Tiny mint sprigs for garnish
To make the dressing, in a small bowl, whisk together the lemon juice, vinegar, mustard, olive oil, sugar, cinnamon, and cumin. Set aside.
In a medium bowl, combine the bulgur and boiling water. Let stand until the bulgur is light and fluffy, 30 to 45 minutes. Drain through a sieve and discard the water. Place the bulgur and 2 tablespoons dressing in another bowl and toss well. Let cool to room temperature.
Using a zester, remove the zest from the orange. Mince the zest and set aside. Cut the orange in half, squeeze enough juice to measure 3 tablespoons and place in a small glass bowl. Stir in the raisins and place in a microwave for 15 seconds to warm the juice. Remove from the microwave and let soak for 15 minutes.
Add the raisins and juice, orange zest, mint, parsley, green onions, celery, and remaining dressing to the bulgur mixture. Toss well and season with salt and pepper. Just before serving, toss in the mandarin oranges and chopped nuts and garnish with mint. Serve at room temperature.
Note: If you decide to chill the tabbouleh or serve it at a later time, the bulgur will absorb more of the dressing and the salad will need freshening. To do so, add 1 tablespoon orange juice or additional dressing and toss well.
