Bulgur Salad with Grapes and Kale
- 2 cups water
- 1 cup uncooked bulgur
- ½ teaspoon kosher salt
- 1 cup pecan halves, toasted and roughly chopped
- 2 cups seedless California grapes, halved
- 2 cups packed kale or Swiss chard leaves, finely slivered
- ½ cup Italian parsley, chopped
- ¼ cup scallions, thinly sliced
- ¼ cup lemon juice
- 2 tablespoons extra-virgin olive oil
- 2 teaspoons lemon zest, finely grated
- Pinch cayenne
- Salt and black pepper, to taste
- Bring 2 cups of water to a boil in a medium saucepan.
- Stir in bulgur and ½ teaspoon salt and remove from heat.
- Cover and let stand 20 minutes or until most of water is 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, to taste.
- Serve room temperature or chilled.
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/bulgur-salad-with-grapes-and-kale
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