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Bulgar Salad with Nectarines, Parsley & Pistachios PDF Print E-mail

KosherEye.com

by Ann Stettner, Wild Thymes

 wtimes

 wtbulgarsalad

Ingredients:

1 cup uncooked bulgur
1 cup boiling water
1 1/2 cups thinly sliced nectarines (about 3) or substitute peaches, apricots, plums or figs
1/2 cup thinly sliced green onions
1/4 cup chopped fresh flat-leaf parsley
1 tablespoon chopped fresh dill
6 tablespoons any Wild Thymes Salad Refresher or the following Wild Thymes Vinaigrettes: Tahitian Lime, Mandarin Orange, Roasted Apple Shallot, Fig Walnut, Raspberry Pear, Mediterranean
3/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
3 tablespoons chopped pistachios

Directionss:

Combine bulgur and 1 cup boiling water in a large bowl. Cover and let stand 1 hour.

Stir in nectarines and remaining ingredients except nuts; toss well. Sprinkle with nuts.

Notes:

Yield: Serves 4

 
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