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