I’ve come up with a new salad and it’s my new fav! I love this because the bulk of the salad is shredded carrot and other interesting tastes and textures. You have the crunch of the carrots, richness of the pine nuts, sweetness from the raisins, a little heat from green onions, bulk and healthy fiber from the bulgur and the parsley adds the perfect earthy flavor. Your taste buds will dance!
I love grain salads to enjoy during the week for a quick and healthy lunch, no thought required! You must try this one, it’s totally delicious!
Carrot and Bulgur Salad with Toasted Pine Nuts & Feta
2 cups cooked bulgur, cooled completely-Add 2 cups water and 1 cup of bulgur to a medium sauce pan, bring to a boil, lower heat and cover for 12-15 minutes
1/4 cup dark raisins
4 cups shredded carrots-you can find these in most any produce department already shredded
1/4 cup toasted pine nuts (place pine nuts in a skillet over low heat, shake the pan to turn them every couple of minutes. Watch closely so they don’t burn, toast until lightly browned, cool)
1/2 cup thinly sliced green onion
1 cup fresh parsley, chopped
1/2 cup crumbled feta cheese
3 tablespoons olive oil
2 tablespoons red wine vinegar
1/2 teaspoon kosher salt or 1/4 teaspoon table salt
1/4 teaspoon black pepper
1) Cook the bulgur until all water is absorbed. Dump into a large mixing bowl, add the raisins. Stir occasionally until cooled to room temperature. (raisins are added here to soften up a bit from moisture from the cooked wheat)
2) Add the carrots through the feta and mix well to combine.
3) Drizzle the olive oil over the salad, stir to coat. Season with salt and pepper. Taste. Add additional salt and pepper here if needed.
4) Add the vinegar and mix well to blend. Store in the refrigerator up to one week.
Enjoy!
Angie
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