1/2 cup #3 coarse bulgur wheat
1/2 cup slivered almonds
1 cup Feta cheese, crumbled
1 cup dried fruit: raisins, dates, cranberries, cherries, diced apricots, or combined
2 large green onions, thinly slice
3 or 4 cups rough cut baby kale or a blend of baby kale and arugula
3 or 4 lemons, zest and juice, to taste
Kosher salt and cracked black pepper
Place bulgur in a large bowl and cover with warm water, toss with a fork, and leave to absorb for 30-45 minutes. Squeeze water out of the bulgur in handfuls to eliminate all the liquid. Add the remaining ingredients to the bulgur, and mix with a fork to combine.
Cover and refrigerate for at least 3 hours, checking lemon flavor and seasoning to taste.
Add a drizzle of fine olive oil on the top of the salad at the time of serving.
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