Best 4 Bulgur Salad With Green Onion Vinaigrette Recipes

Embark on a culinary journey to the heart of Mediterranean cuisine with our tantalizing bulgur salad, a delightful symphony of flavors and textures that will transport your taste buds to the sunny shores of Greece. This delectable dish, brimming with the goodness of whole-grain bulgur, is artfully tossed in a vibrant green onion vinaigrette, resulting in a refreshing and tangy medley. As you delve deeper into this recipe, you'll discover a treasure trove of additional culinary creations, each offering a unique twist on the classic bulgur salad. From a refreshing take with lemon-tahini dressing to a hearty rendition featuring roasted vegetables, these variations cater to every palate and preference. Prepare to be captivated by the vibrant colors, enticing aromas, and unforgettable flavors that await you in this exploration of bulgur salad artistry.

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BULGUR SALAD WITH GREEN ONION VINAIGRETTE

Bulgur Salad With Green Onion Vinaigrette image

This is from Bobby Flay, from the episode of Middle Eastern Grilling. This sounds like a different, refreshing salad. I will probably use any honey I have on hand. Posted for ZWT 2010.

Provided by Scoutie

Categories Southwest Asia (middle East)

Time 20m

Yield 6 serving(s)

Number Of Ingredients 13

Ingredients

3/4 cup bulgur, medium-grind
1/2 small red onion, finely diced
2 plum tomatoes, finely diced
1 cup fresh flat-leaf parsley, finely chopped
1/2 cup fresh mint leaves, finely chopped
4 green onions, sliced
1/2 cup green onion, chopped
1/4 cup fresh lime juice
1 tablespoon buckwheat honey
1 serrano chili, chopped
1/2 cup canola oil or 1/2 cup olive oil
1 teaspoon kosher salt
1/2 teaspoon fresh ground black pepper

Steps:

Place bulgur in a large bowl, pour 3 cups boiling water over, cover the bowl with plastic wrap and let sit until tender, about 15 to 20 minutes.
Drain well, squeezing out as much water as possible, if needed.
Return the cooked bulgur to the bowl and mix in the onion, tomatoes, parsley, mint, and 4 sliced green onions.
Place the lime juice, honey, serrano, and 1/2 cup chopped green onion in a blender and blend until smooth.
With the motor running, slowly add the oil until emulsified. If the mixture appears too thick, blend in a few tablespoons of cold water, and season with salt and pepper, to taste.
Transfer the salad to a platter and drizzle with the green onion vinaigrette.

BULGUR SALAD

Bulgur Salad image

Provided by Food Network Kitchen

Categories side-dish

Time 25m

Yield 4 servings

Number Of Ingredients 0

Ingredients

Steps:

Toast 2 cups bulgur in 1 to 2 tablespoons each butter and olive oil in a saucepan over medium heat until golden and crackly. Add 4 cups water and season with salt; cover and simmer until the liquid is absorbed and the bulgur is just tender, about 20 minutes. Cut a seedless cucumber into chunks; toss with 2 teaspoons red wine vinegar, 2 teaspoons olive oil, 1/4 cup chopped dill and a small handful of pitted, halved black olives. Serve the cucumbers over the bulgur. Photograph by Tina Rup

BULGUR, ONION, AND PARSLEY SALAD

Bulgur, Onion, and Parsley Salad image

This salad, a refreshing change from lettuce, is good with roasted chicken, grilled steak or pan-roasted fish

Provided by Martha Stewart

Categories Food & Cooking Salad Recipes

Number Of Ingredients 10

Ingredients

1 cup coarse bulgur
2 cups hot water
2 tablespoons olive oil
1 medium onion, thinly sliced
1 teaspoon ground cumin
Coarse salt and ground pepper
3 tablespoons fresh lemon juice
1/2 cup toasted almonds, chopped
1/2 cup chopped fresh parsley
1 garlic clove, minced

Steps:

Soak bulgur in hot water until tender, about 30 minutes. Drain thoroughly in a fine-mesh sieve. Transfer to a medium bowl and refrigerate until cool.
Meanwhile, in a medium skillet, heat oil over medium-high. Add onion, thinly sliced, and cumin season with coarse salt and ground pepper. Cook, stirring occasionally, until onion is golden, about 6 minutes. To bulgur, add onion, lemon juice, almonds, parsley and garlic; season with salt and pepper.

Nutrition Facts : Calories 305 g, Fat 17 g, Fiber 9 g, Protein 9 g

EASY BULGUR SALAD

Easy Bulgur Salad image

This salad can be made with couscous instead of bulgur. Cook one cup couscous according to package instructions.

Provided by Martha Stewart

Categories Food & Cooking Salad Recipes

Time 45m

Number Of Ingredients 8

Ingredients

5 1/4 ounces dried bulgur (1 cup)
1 cucumber, peeled, seeded, and finely chopped
1 small red onion, finely diced
1 cup (packed) chopped fresh flat-leaf parsley
1 clove garlic, minced
3 tablespoons fresh lemon juice
1 tablespoon olive oil
Coarse salt and ground pepper

Steps:

In a large bowl, pour 1 cup boiling water over the bulgur. Cover with plastic wrap; let stand until water is absorbed, about 30 minutes.
Add cucumber, onion, parsley, garlic, lemon juice, oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper; toss to combine. Serve warm, cold, or at room temperature. (To chill, cool, then refrigerate in an airtight container for up to 1 day.)

Nutrition Facts : Calories 180 g, Fat 4 g, Fiber 8 g, Protein 6 g

Tips:

Use fresh, high-quality ingredients. This will make a big difference in the flavor of your salad.
Don't overcook the bulgur. It should be cooked until it is tender but still has a slight bite to it.
Let the bulgur cool completely before adding the other ingredients. This will help to prevent the salad from becoming soggy.
Use a light hand with the vinaigrette. You don't want to overpower the other flavors in the salad.
Serve the salad immediately or store it in the refrigerator for up to 3 days.

Conclusion:

Bulgur salad with green onion vinaigrette is a delicious and refreshing salad that is perfect for a summer meal. It is easy to make and can be tailored to your own taste preferences. So next time you are looking for a light and healthy salad, give this one a try!