Lemony Bulgur Salad with Shrimp and Spinach
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
September 2009
Gallery
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© Petrina Tinslay
Recipe Summary
Ingredients
Directions
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.