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Bulgur salad
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Recipe: BULGUR SALAD WITH ARUGULA, POMEGRANATE SEEDS AND TOASTED HAZELNUTS This recipe has no customer images yet. Click here to upload a photo. Email recipe | Print recipe | Post to Twitter | Post to Facebook Rated by 4 people Rate this | Add your comment Pomegranate seeds add beautiful color and juicy flavor to this simple grain salad balanced with peppery arugula and crunchy bits of celery. Ingredients | |
1 cup | uncooked bulgur wheat |
1 1/2 cups | boiling water |
1/2 cup | hazelnuts |
3 cups | packed baby arugula |
1 cup | pomegranate seeds |
1 stalk | celery, thinly sliced |
Method
In a large bowl, combine bulgur and water, cover and set aside until water is absorbed, about 30 minutes.
Preheat oven to 350°F. Spread hazelnuts on a rimmed baking sheet and toast until lightly golden, 10 to 12 minutes. Wrap nuts in a clean dish towel and rub them together to remove skins. Set aside until cool enough to handle, and then chop them.
Stir arugula, pomegranate seeds, celery and hazelnuts into bulgur. Serve.
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