Honeydew or mango can replace the cantaloupe, if desired. For an even sweeter salad, add up to 2 tablespoons of raisins, currants, or chopped dried apricots. Cookbook: Supermarket Vegan by Donna Klein
Ingredients:
3/4 cup orange juice
2 Tbl lemon juice
2 Tbl water
1 cup fine-grain bulgur
2 Tbl olive oil
1 Tbl red wine vinegar
1/2 tsp sea salt, or to taste
black pepper to taste
4 scallions, white and green parts, thinly sliced
1/2 cup parsley
1/4 cup mint
2 cup cantaloupe, cubed
1/4 cup walnuts, chopped
In a medium saucepan over medium heat, bring the juices and water barely to simmer. Remove from heat and let cool 5 minutes. Add the bulgur, stirring well to combine. Let stand until the bulgur has absorbed all of the liquid and feels dry, about 30 minutes, stirring occasionally.
In a large bowl, whisk together the oil, vinegar, salt, and pepper. Add the scallions, parsley, and mint stir well to combine. Add the bulgur and sit well to combine. Let stand about 10 minutes to allow the flavors to blend. Add cantaloupe and walnuts and toss gently.
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