IT’S 80 DEGREES RIGHT NOW. IN MINNESOTA. IN MARCH. I know everyone that lives here realizes this, and is probably out walking their dog/baby/gf/bf around Lake Calhoun wearing shorts and Crocs at this very moment, but we also all realize how abnormal and amazing it is! Thus, summer foods have been on my brain…delightful summer foods!
This is my favorite salad. It’s super easy to make, and it has grains, greens, and a light hint of citrus that make it both delicious, light, and filling. I found this recipe in a sad single person’s cookbook called Vegan Bites: Recipes for Singles, which has silouettes of dancing people holding a pizza on the cover. It’s simple to make, and it makes a LOT, so I’ll usually make it and take it to work every day for lunch. If you’ve never used bulgur before, fear not! It’s not an intimidating grain.
- 1 cup boiling filtered water
- 1 cup bulgur
- zest of 1/2 medium lemon
- juice of 1/2 medium lemon
- 1 tablespoon minced garlic
- 1/2 teaspoon sea salt
- 1/4 teaspoon freshly ground black pepper
- 1 1/2 cups pre-washed, bagged baby arugula
- 1 cup small broccoli florets
- 1/2 cup diced red or orange bell peppers
- 1/4 cup sliced green onions
- 1/4 cup chopped fresh dill weed or parsley
- 2 teaspoons olive oil
First you’re going to stir together the water, bulgur, lemon zest & juice, salt, and pepper in a large bowl. Cover it, and set it aside for 25-30 minutes or until all the liquid is absorbed and the bulgur is tender.
Next, fluff the bulgur with a fork, and stir in all of the remaining ingredients.
That’s seriously it. And you can serve it warm or cold! (You can also substitute the arugula for another more common green if you’d like)
This claims to make 2-3 servings but that is a complete lie. This keeps me in lunch salads for a solid 7 days.
Now go out there and enjoy the weather! Because it’s going to snow again…this is Minnesota, after all.