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Bulgur (a quick-cooking form of whole wheat) is usually boiled before it's eaten, but for this terrific main-course salad, Melissa Rubel Jacobson simply softens it in warm tap water before tossing it with baby spinach and precooked shrimp. More Alternatives to Rice

Melissa Rubel Jacobson
September 2009

Gallery

© Petrina Tinslay

Recipe Summary

active:
15 mins
total:
2 hrs 10 mins
Yield:
6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a bowl, cover the bulgur with warm tap water. Let stand until the grains are tender, about 2 hours. Drain the bulgur well.

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  • In a large bowl, whisk the lemon zest with the lemon juice and chopped dill. Whisk in the olive oil. Add the bulgur, shrimp, baby spinach, sliced radishes and pine nuts and toss to coat. Season with salt and pepper and serve.

Make Ahead

The salad can be refrigerated for up to 1 day. Add the spinach, radishes and pine nuts just before serving.

Suggested Pairing

Portugal's Vinho Verde is often overlooked in the United States, but it's one of the best wines for citrusy seafood dishes, like this bulgur and shrimp salad. Plus, even the best bottlings tend to be very affordable.

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