nutritional information

Per 1-cup serving:

  • Calories: 232
  • Protein: 7 g
  • Total Fat: 11 g
  • Saturated Fat: 1 g
  • Carbohydrates: 31 g
  • Cholesterol: 0 mg
  • Sodium: 50 mg
  • Fiber: 8 g
  • Sugar: 1 g
Vegan

Bulgur and Asparagus Salad

Serves 8

The first fresh asparagus of the season is the star ingredient in this simple side dish.
  • 2 cups medium-grain bulgur wheat
  • 2 tsp. salt
  • 1 lb. fresh asparagus
  • ½ cup toasted almond slivers
  • ¼ cup olive oil
  • 4 tsp. grated Meyer lemon zest or grated lemon zest
  • ¼ cup Meyer lemon juice or lemon juice

1. Place bulgur and salt in bowl, and pour 4 cups boiling water over top. Cover, and let steep 15 minutes, or until all liquid is absorbed. Cool.

2. Bring large pot of salted water to a boil. Add asparagus, return pot to a rolling boil, and cook 1 minute. Drain asparagus, and dunk in large bowl of ice water. Drain, pat dry, and cut into 1 1/2-inch pieces.

3. Stir asparagus, almonds, oil, and zest into bulgur, and season with salt and pepper, if desired. Stir in lemon juice.

March 2013 p.66

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comments

i think you would like this

Ami - 2014-03-04 22:01:08