Bulgur Wheat And Peach Salad Recipes

Steps:

• Place bulgur in a large bowl; stir in water. Cover and let stand for 30 minutes or until liquid is absorbed. , In a small bowl, whisk the lemon juice, oil, garlic and salt. Stir into bulgur. Add parsley. , Cover and refrigerate for at least 1 hour. Just before serving, stir in the tomatoes and onions.

Steps:

• Combine boiling water and bulgur in a large bowl; let stand 45 minutes or until water is absorbed.
• Combine juices and next 4 ingredients (through pepper), stirring well with a whisk.
• Add peach and jicama to bulgur; toss to combine. Also add mint or beans if you are using them.
• Drizzle dressing mixture over bulgur mixture; toss to coat. Chill 1 hour.
• Serve with a sprinkling of almonds and a sprig of mint.

Steps:

• Cook the bulgur following pack instructions, then drain and tip into a large serving bowl to cool. Meanwhile, put the edamame beans in a small bowl, pour over boiling water, leave for 1 min, then drain. Put in a serving bowl with the peppers, radishes, almonds, mint and parsley.
• Peel one orange, carefully cut away the segments and add to the bowl. Squeeze the juice of the other into a jam jar with the oil. Season well and shake to emulsify. If you're following our Healthy Diet Plan - separate the salad into four bowls or lunchboxes, pour half of the dressing onto the two portions being eaten today and store the remainder in the fridge for a later day. The salad will keep in the fridge for 2 days.

Steps:

• In a small bowl, combine bulgur and 1 and a 1/2 cups boiling water. Let stand until bulgur is tender to bite, about 15 minutes.
• Meanwhile, stack spinach leaves and cut into 1/4-inch-wide strips.
• Place spinach, onions, dill, and cheese in a wide bowl. Pour bulgur into a fine strainer and press out the excess water. Add bulgur to bowl with spinach.
• Mix vinegar and oil. Add to salad and mix. Season with salt and pepper to taste.

Steps:

• Pour the boiling-hot stock over the bulgur in a large bowl. Cover with cling film and set aside for 15-20 mins until the stock has been totally absorbed and the grains are tender.
• Meanwhile, slice or tear the chicken into bite-sized pieces, and cut each peach into 12 wedges. Whisk the dressing ingredients together with some seasoning.
• When the bulgur looks dry and has swollen up in the bowl, remove the cling film. Fluff it up with a fork and let cool.
• Roughly chop the herbs just before serving, then toss into the bulgur. Spread over a large platter, then top with the chicken, peaches, pecans and feta. Roughly toss everything together a little. Drizzle over the dressing to serve.