SUPER-VEGGIE SALAD WITH PLUMS, TOASTED WALNUTS, AND GOAT CHEESE
Bellamy
ingredients
- 1 cup uncooked bulgur
- 1/4 cup coarsely chopped walnuts
- 1 bunch watercress, and chopped
- 1 1/2 cups shredded purple cabbage
- 1 cup shredded carrots
- 1 cup thinly sliced fennel or celery
- 2 ripe plums, thinly sliced
- 1 cup green grape halves
- 6 dried figs, coarsely chopped
- 3 ounces crumbled aged goat cheese
- 1/3 cup real maple syrup
- 3 1/2 tablespoons apple cider vinegar
- 2 tablespoons Dijon mustard
directions
- 1
Place bulgur in a bowl. Bring 1 cup water to a boil and pour over bulgur. Stir, cover and let rest for 30 minutes.
- 2
Place walnuts in a skillet over medium-low heat. Cook about 3 minutes, shaking pan often until nuts are lightly browned. Remove from heat and set nuts aside to cool.
- 3
Fluff bulgur with a fork. Add chopped watercress to the grains and gently toss to mix.
- 4
Lay out four plates. On each, place equal portions of the bulgur mixture, cabbage, carrots, fennel, plum slices, grape halves, figs, and goat cheese.
- 5
Dressing: Whisk together maple syrup, vinegar, and mustard. Season with salt and pepper. Spoon an equal portion of dressing over each salad and garnish with toasted walnuts.
notes
SELF Magazine November 2008
Source: Bellamy
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