Sunday, August 28, 2011

Greek Bulgar Salad with Shrimp

3 Tbsp lemon juice
3Tbsp olive oil
1 tsp prepared mustard
1 tsp fresh oregano, chopped
1/8 tsp salt
1/8 tsp black pepper
1 cup bulgar wheat
1/2 pound plum tomatoes, chopped
1/2 cucumber, peeled and chopped
1/4 cup flat leaf parsley, chopped
1/4 cup fresh mint, chopped
1 pound cooked, peeled shrimp
1/2 head iceberg lettuce, shredded ( I also added some romaine and green leaf lettuce)
black olives
2 oz feta cheese, crumbled (which I didn't have so I used shredded Parmesan)
Other add in options:
sliced radishes
cauliflower or broccoli florets
hearts of palm
hard-boiled egg
artichoke hearts
sunflower seeds
asparagus tips
roasted eggplant
sun-dried tomatoes

1. In a small bow, whisk together lemon juice, olive oil, mustard, oregano, salt and pepper. Set aside.
2. Place bulgar in a large bowl. Stir in 2 cups boiling water. Cover with plastic and allow to stand for 5 minutes. Stir in tomatoes cucumber, parsley, mint and 2 Tbsp of lemon dressing. Cover and refrigerate 1 hour.
3.Toss the shrimp with 1 Tbsp of dressing and set aside
4. In a large bowl toss together lettuce, onion, olive and remaining dressing. Equally divide among 4 dinner plates. Top each serving with bulgar shrimp and feta.

I got this recipe from Family Circle. Perfect Summer recipe since you don't have to use much heat!

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