1 cup bulgur
Combination of any or all, to taste:
2 small or 1 medium cucumbers, chopped
2 medium carrots, sliced thinly
2-3 small beets, peeled and sliced thinly
4-5 small Harukei turnips (or 1 small purple-top turnip), sliced thinly
3 scallions, sliced thinly
2 large stalks celery, chopped
thinly sliced ribbons of red cabbage
small fennel bulb, chopped
toasted walnuts, chopped
3 tablespoons apple cider vinegar
1 1/2 teaspoons whole grain mustard
1/2 cup plus 1 tablespoon extra-virgin olive oil
salt and pepper to taste
This salad is so fresh and healthy, and it is a GREAT way to use up some of those delicious CSA veggies!
First, place 1 cup of bulgur in a medium sized bowl. Boil 1 1/3 cups of water and pour water over bulgur. Cover bowl with a plate and let bulgur steam for approximately 30 minutes.
While bulgur is steaming, chop or slice veggies and add them to a large bowl. Ideally, I will have all of the veggies above on hand because it really makes a fantastic salad, but if I don't, I just use whatever I have on hand. The turnips and beets are especially good in this salad, and slicing them thinly is a good way to try them out if you aren't sure that you'll like them.
Once bulgur is done steaming, add it on top of the veggies in your salad bowl. Now make the dressing in a separate bowl or cruet:
Whisk or shake vinaigrette ingredients until well mixed.
Add about 1/2 cup of the vinaigrette to the bulgur/veggie salad and stir well. You can eat this right away, or you can refrigerate for an hour or so to let the salad chill a bit.
Serve on its own, or on top of fresh salad greens. Top with more of the vinaigrette, to taste.