ORANGE MINT TABBOULEH
"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."
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.
TO MAKE THE SALAD:
In a medium bowl, combine the bulgur and 2 cups 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.
TO MAKE AHEAD:
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.
Makes 4 servings
Source: Summertime Treats by Sara Perry
"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."
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.
TO MAKE THE SALAD:
In a medium bowl, combine the bulgur and 2 cups 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.
TO MAKE AHEAD:
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.
Makes 4 servings
Source: Summertime Treats by Sara Perry
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Thank You To All Who Contribute
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Thank You To All Who Contribute
- Do not use the message boards for advertising or solicitation of our visitors.
- Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
- Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
- Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
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- E-mail all site-related questions and comments to:help@recipelink.com
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The message
boards are monitored and not all posts are accepted. We reserve the right to
modify, move, use or remove (or not remove) information posted at our discretion
and without prior notification or explanation. Failure to follow the guidelines
may result in loss of access. These guidelines are subject to change without
notice.
Not required, but a request:
Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!
Thank you for participating!