I ripped this recipe out of Real Simple, thinking the combination of flavors would make for the perfect light, healthy summer salad. And I was right—I’ve since made it four times in the last month. The best part is it feels like a substantial meal, and you only need to turn on the stove for a few minutes.
I used a spinach/arugula mix in this once when the local store was out of watercress, and it was just as good. 1 cup Whole Grain Bulgur 1 bunch Watercress, thick stems removed 1 15 oz can Cannelini Beans 1 large English Cucumbers, chopped in ½ inch pieces ½ cup Green Olives, pitted (I prefer Castelvetrano) ¼ small Red Onion, very thiny sliced ¼ Flat Leaf Parsley, chopped ¼ cup Olive Oil ¼ cup fresh Lemon Juice Salt & Pepper to taste 1/2 lb Fresh Mozzerella, cut/torn into ½ inch chunks Cook the bulgur according to package directions. Once cooked and cooled, put it in a large bowl and add watercress, beans, cucumbers, olive, onion, olive oil, lemon juice, and salt and pepper. Mix well and top with mozzarella.
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