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Ingredients: 1 Cup(s) uncooked medium bulgur 12 Tablespoon(s) lemon juice 1 Ounce(s) extra virgin olive oil 1 3/4 Teaspoon(s) salt; divided 3 clove garlic; minced 2 Cup(s) red onion; finely chopped 5 tomato; chopped 8 Tablespoon(s) parsley; chopped 1/2 mint leaves; chopped 1/4 Cup(s) fresh dill; chopped 2 Cup(s) cucumber; peeled, seeded, chopped 1 Cup(s) red bell pepper; chopped 1/4 freshly ground black pepper Directions: Place the bulgur in a large bowl. Combine juice, oil, 1 tsp salt, and garlic in a small bowl, stir well with whisk. Drizzle juice mixture over bulgur. Layer onion, tomato, parsley, mint, dill, cucumber, and bell pepper evenly over bulgur mixture. Sprinkle with 3/4 tsp salt and black pepper. Cover with plastic wrap; refrigerate at least 24 hours or up to 48 hours before serving. Contributor: cooking light
Check some related videos Similar recipes: Potato and corn salad with bacon, blue cheese, and sherry vi Prepare barbecue (high heat). Grill corn until husks are blackened on all sides, turning occasionally, about 15 minutes. Cool 15 minutes. Remove husks and silk. Cut kernels from cobs. Cut 1/2 inch from top and bottom of each pepper. Quarter each pepper le Composed salad (ideas) Beet Salad Tuna Nicoise Crab and Avocado Chef Cobb Shrimp Salad Greek Salad Chicken Salad with red onions, pickles, olives, mustard vinaigrette Thai Beef salad Thai Pork salad Curried chicken salad Chicken and grape salad Caeser salad (chicken or shrimp) Cool couscous salad Bring broth to a boil in a medium saucepan, and stir in couscous. Remove from heat, and let stand, covered, for 5 minutes; fluff with a fork. Uncover and let cool 10 minutes. Combine cooked couscous, tomato, and next 5 ingredients in a large bowl and t Creamy ranch salad dressing In food processor or blender, process cottage cheese andyogurt until smooth. Pour into bowl and stir in onions and seasonings. Cover and refrigerate for at least 30 min so flavours develop. Store for up to one week. Stir before serving. Makes 1 2/3 cups Asian pear salad In a large bowl, toss together greens, dates, prosciutto, mint and pear. In a small bowl, whisk together lemon juice and oil; season with salt and pepper. Pour mixture over salad. Toss to combine well, and serve immediately. Contributor: Martha Stewart Warm duck breast salad with green olive relish Lay the duck breast skin side down on a cutting board. Pull off the tenderloins and save for another purpose. With a sharp knife divide each heart-shaped breast into 2 pieces along the natural division in the center. Trim any extra skin protruding from Spanish potato salad Scrape the potatoes (I don't). Cook until tender, but do not overcook them or they will break up. Mix together the oil & vinegar. Toss the potatoes while still hot. Stir in the garlic & red pepper. Sprinkle with the chopped chiv Wilted lettuce salad #3 Rinse the lettuce, pat dry and tear bite-sized pieces into a large salad bowl. Set aside. Chop the bacon into half-inch dice and fry in a skillet until crisp. Remove the bacon pieces and drain on paper toweling. Add the chopped onion to the bacon dripping Algerian cooked carrot salad Scrape the carrots and quarter lengthwise. Cook in a little water with garlic and a pinch of salt and sugar, for 15 minutes. Drain and chill. Just before serving, cover with lemon juice, aobut 1/4 teaspoon salt, cayenne and cumin. Sprinkle with ch John's potato salad Cook potatoes, then cut into small pieces, leaving skins on. Combine all ingredients. Chill before serving. Made by John Harned, Summer 1992. Posted by Cathy Harned. Asian chicken salad wraps 1. Whisk lemon juice, fish sauce, sugar substitute, garlic and crushed red pepper in a small bowl until sugar is dissolved. Set aside. 2. Preheat oven to 325?F. Wrap tortillas in foil and heat in oven for 10 to 15 minutes, until softened and heated throug Summer vegetables & potato salad w. anchovy dressing In a saucepan of boiling salted water cook the beans until tender, about 7 to 10 minutes. Using a slotted spoon, transfer the beans to a baking sheet and let cool, then pat dry. In the meantime, scrub, but do not peel the potatoes. Add the garlic, bay l Walnut watercress salad Trim tough stems from watercress and rinse in cool water. Spin or pat dry. Mix all ingerdients together and serve chilled. Food Exchange per serving: 1 VEGETABLE EXCHANGE + 1/2 FAT EXCHANGE; CAL: 39; CHO 35mg; CAR: 5g; PRO: 1g; SOD: 34mg; FAT: Maw-maw's jello salad Drain fruit. Mix Jell-o (dry) with Cool Whip. Then mix in juice. Fold in cottage cheese and well drained pineapple. Ready in 15 minutes. Any flavor Jell-o may be used. Summer salad with blueberries In a small bowl, whisk together ginger, vinegar, lemon juice, and salt. In a serving bowl, combine scallions, jicama, honeydew, bell pepper, and blueberries. Pour ginger mixture over salad and toss to combine (can be made 30 minutes before). Just before Super-orange jello salad Dissolve jello in boiling water. Add frozen orange juice concentrate and stir until dissolved. Let cool in refrigerator until slightly thickened. Stir in mandarin oranges and pineapple and chill until firm. Topping: Blend pudding mix and milk together. Green salad with olives, manchego & romesco sauce Put the greens in a salad bowl or on a platter. Toss with the romesco sauce to lightly coat (add more if necessary). Arrange the anchovies, if using, on top and sprinkle on shavings of cheese and the olives, or plate and garnish each serving individually. Tuscan potato salad Combine all ingredients; toss lightly. Allow to stand about 1/2 hour to blend flavors before serving at room temperature. Recipe developed by Renee Shepherd and Fran Raboff. From 1992 "Shepherd's Garden Seeds" catalog. Pg. 36. Mediterranean spring salad Cook potatoes in boiling salted water about 25 minutes or until tender; drain well, and cool slightly. Peel and thinly slice potatoes; place in a shallow bowl. Combine oil, lemon juice, garlic, oregano, and salt; mix well. Pour over potatoes Shrimp salad wraps 1. Quarter cucumber lengthwise and cut julienne into 2 inch strips, slice green onion lengthwise into 2 inch slivers, cut carrots julienne into 2 inch strips. 2. Combine rice with 1 1/2 cups of water, 1 tbsp. of rice vinegar, and salt in medium saucepan. Turkey waldorf salad 2 To make salad dressing, combine preserves, yogurt, lemon juice, chives, mustard, lemon zest, salt and pepper; set aside. Place turkey in a glass pie plate. Add water and cover with vented plastic wrap. Microwave on medium-high (70 percent) 6-8 minutes, or Warm potato salad Quarter the potatoes and boil until tender. Meanwhile, peel and mince garlic and place in a small jar. Wash and dry the parsley, cut the stems off, then mince the parsley. Place in the jar with the garlic. Add oil, vinegar, Tabasco if using, nu Turkey and rocket salad with macadamias Turkey meat, which tends to be dry, benefits particularly from this macadamia dressing, but any roast poultry meat you have left over can be used instead. Another soft lettuce can stand in for the rocket (arugula) if you simply can ' t obtain the lat Springtime asparagus salad 1. Steam the asparagus spears for 5 minutes. Drain well and place in a serving dish. 2. In a bowl, whisk together the oil, vinegar, Dijon, garlic, salt, pepper, Worcestershire, Tabasco, onion, parsley, and Parmesan. Stir in the pine nuts Meeting house potato salad Cook potatoes in water to cover until tender, about 30 minutes; drain, cool thoroughly, peel and cut into 1-inch cubes in mixing bowl. Whisk oil with lemon juice, wine, mustard and salt. Pour over potatoes. Add chopped eggs, celery, shallots, g Corn, black, bean and red pepper salad Combine 2 cups cooked corn kernels, 16 ounce can rinsed and drained black beans, 1 diced red pepper, 4 teaspoons olive oil, 2 tablespoons wine vinegar, 1/2 teaspoon cumin and salt and pepper to taste. Mix well, sprinkle with 2 tablespoons chopped coriand Veal tenderloin with baby arugula salad Preheat oven to 350F . Heat oil in heavy iron skillet and sear meat on all sides until brown. Place veal in oven for 20 minutes or until thermometer reads 120-125F . Let rest 10 minutes. Cover with foil and refrigerate until ready to use. Can be roas Warm caesar potato salad Cook potatoes until tender, about 10 minutes. Drain and set aside. Keep warm. Line a large salad bowl or platter with torn lettuce leaves. Pour dressing and half of the cheese over potatoes, tossing to coat. Spoon potatoes over lettuce. Top wit Electronic gourmet's garlic and herb salad dressing 1) Shake all ingredients in a small jar with a tight fitting lid. Let stand at room temperature for at least 1 hour. The longer the better. 2) Shake again and use to dress any crisp green salad. Hint: ~---- Store in jar and refrigerate Italian chopped salad Whisk first 4 ingredients in medium bowl to blend. Season dressing to taste with salt and pepper. Place remaining ingredients in large bowl. Toss with enough dressing to coat. Season salad with salt and pepper. Contributor: Bon Appetit September 1997 Different potato salad Boil and chop potatoes. Add onions, celery, salt and pepper. Separate egg whites and yolks. Chop whites into potato mixture. Mix yolk with vinegar, mashing yolk to dissolve. Add mustard and mayonnaise, mixing thoroughly. If too thick, Bayerischer wurstsalat (barvarian sausage salad) Cut the knockwurst into small cubes. Mince the pickles and onion. Mix together the vinegar, mustard and oil. Add salt, pepper, paprika and sugar. Adjust seasonings if desired. Add the capers; mix well. Stir in the chopped knockwurst, pickles, and onions. Fennel, apple and gorgonzola salad Whisk together lemon juice and oil in a large bowl. Add apples and currants and gently toss. Trim fennel stalks flush with bulbs, discarding stalks, then quarter each bulb. Thinly slice bulbs with a mandoline or other manual slicer. Gently toss fennel wit Wild rice-turkey salad Cook the rice in the water until tender, about 50 minutes. Cut the turkey into bite-size pieces. Combine all the ingredients ina bowl and toss. cover and chill until ready to serve. Sprinkle on the pecans just before serving. 1/4 recipe = 422 calories Esqueixada (cod salad) Slice the onion very finely and leave to soak in a mixture of half red wine vinegar and half water. Slice peppers very finely. Cut tomatoes into sixths and remove seeds. Chop the parsley. Drain the onions. Make a dressing of the garlic crushed with salt a Winter roast vegetable salad Sometimes it looks as though the cupboards are bare, but this idea might help make a few vegetables go a little further in a new way! Coat with olive oil, salt and pepper and cook in a 200 degree oven for 30 minutes. To serve: Put a handful of salad green Blair's cranberry salad Original Instructions: Mix Jello in regular way. Add remaining ingredients. Detailed Instructions: Peel and dice the apples into small bits. Keep cranberries whole and fresh (do not cook). Zest one orange. Mix Jello according to instructions but use less Cottage cheese-potato salad for 1 Preparation: 30 minutes including cooking potato plus chilling. Cook potato in its jacket until just tender. Cool until it can be handled, peel and dice into a bowl. You should have about 1 cup. Stir oil, vinegar, and salt together and pour o Bonnie's potato salad In bowl, mix together oil, salad dressing, mustard, vinegar, and sugar. In large bowl, place diced potatoes. Add onions, pickles, celery, celery seed, and eggs. Salt and pepper to taste. Add dressing. Toss lightly to coat. Recipe: Bonnie Ad Indian fruit salad Scoop the melon flesh into balls. Slice the bananas diagonally. Mix all ingredients together in a glass serving dish and decorate with mint leaves. Chill thoroughly before serving. Fruit 'n yogurt pasta salad Cook macaroni to desired doneness as directed on package. Drain; rinse with cold water to cool. In medium bowl, combine cooked macaroni and all remaining ingredients except strawberries; mix gently to coat. Cover; refrigerate 1 to 2 hours to blend Alfred portale's jumbo asparagus salad Alfred Portale's Jumbo Asparagus Salad with Prosciuttode Parma, Parmesan, and Lemon Vinaigrette 1. For the vinaigrette, mix lemon juice, zest, vinegar, and salt and pepper to taste in a medium bowl. Whisk in olive oil and set aside. 2. Brin Golden kringel beet & potato salad In boiling water, cook the carrots for 3 to 5 minutes until tender. Drain and set aside. Boil the beets for 8 to 12 minutes until tender. Drain, peel, chop into small cubes and set aside. Boil potatoes in their jackets until tender but slightly Quail breasts and truffle salad The remaining recipes are Western and somewhat Frenchified to my eyes. They're "nouveaux" at the very least. Little dabs of food artfully arranged here and there on a plate, sometimes connected by skeins of sauces. Expensive to Barbecued bean salad In a heavy saucepan heat 1 tablespoon oil over medium heat. Add onions, jalapenos and garlic and saute for about 2 minutes, or until softened by not browned. Stir in maple syrup, tomato paste, mustard, chili powder, Worcestershire sauce and 1/3 c vinega Dutch apple salad Combine ingredients and serve on lettuce leaves. ################################################# Waldorf salad is traditionally a mix of coarsely chopped nuts, apples, celery, and raisins combined with mayonnaise. For a change, substitute fresh chunks o Spam broccoli pecan salad In skillet, saute SPAM over medium heat until lightly browned. In large bowl, combine broccoli, SPAM, cheese, and radishes. In small bowl, combine vinegar, oil, sugar, garlic, and dry mustard. Toss dressing with SPAM mixture. Cover and chill 1 hour. Befor Fruited smoked turkey salad * To toast almonds, spread nuts on a cookie sheet; bake at 350~ for 5-10 minutes or until golden brown, stirring occasionally. Cook mostaccioli to desired doneness as directed on package. Drain; rinse with cold water. In large bowl, combine all salad ingred 7-up salad Prepare gelatin according to package directions, substituting 7-up® for water. Let cool to room temperature, stir in remaining ingredients. Pour into molds. Refrigerate. This was a favorite party dish at Graceland. Basil, potato and egg salad 1. In a large saucepan, over high heat, bring potatoes and enough water to cover to a boil. Reduce heat to low, and simmer 15-20 min. Drain potatoes; let cool to room temperature. 2. Meanwhile, in a medium bowl, compine yogurt, scallions, may