Bulgur Salad with White Wine Vinaigrette
A dish that I make often because it's so versatile and easy is a Grain Salad.
I have lots and lots of recipes for these great dishes and they go by many names.
Veggie Grain Mixes
It depends on the cookbook author or chef as to what they're called.
I learned more about these dishes when I took cooking lessons with Sandy this past spring.
I've come to trust my instincts on what would work well together, so I thought I'd share the latest salad I assembled.
These salads have 3 components:
Chopped Vegetables and Herbs
The possibilities really are endless!
I wanted to try a white wine vinaigrette that I jotted down when watching Food Network many months ago. I don't remember who the chef was who prepared this - sorry!. It's a simple vinaigrette that worked well with the bulgur (a.k.a. bulgar and bulghur) and vegetables that I chose.
You can use any grain in a Grain Salad. I happened to have bulgur that I cooked up so I planned to use it. You could also use cooked brown rice, barley, couscous, millet, quinoa... I've made many varieties.
You can also use any vegetables. I chopped up cucumber and carrot, and added chopped fresh parsley.
I tossed the bulgur, vegetables and herbs together, then made the vinaigrette in a container with a tight lid.
The White Wine Vinaigrette was very easy - I included olive oil, white wine vinegar, salt & pepper, fresh parsley & basil, Dijon mustard, and garlic.
Tip: I would use garlic powder in place of chopped garlic next time. It was a little bitter.
Toss and serve.
This is great at room temperature alongside a couple other dishes (I made tilapia and bread this night). It's also great as leftovers.
Double click to print as a 5x7 recipe card.