|2 servings||calories per servings 488||protein serving 15 g||carbs per serving 82 g||total fat per serving 13 g|
The peppery arugula balances the sweetness of apricots in this grain-based salad, and fennel adds freshness and texture.
|Nutrition Facts||/ Per Serving|
|Total Fat||13 g|
|Saturated Fat||1 g|
|Trans Fat||0 g|
|Polyunsaturated Fat||1 g|
|Monounsaturated Fat||5 g|
|Total Carbohydrates||82 g|
|Dietary Fiber||13 g|
In a small saucepan over high heat, bring 1 1/2 cups water to a boil. Carefully stir in bulgur and 1/4 teaspoon kosher salt. Remove from heat, cover and let sit 20 minutes undisturbed.
While bulgur soaks, prepare your mise en place: Halve fennel bulb lengthwise and cut out tough core. Slice fennel crosswise as thinly as possible. Peel, halve and thinly slice shallot. Pick and chop basil leaves. Pick and chop mint leaves. Dice dried apricots.
Make the dressing: To the jar of sherry vinegar, add 1 tablespoon plus 1 teaspoon olive oil, bulgur spice blend and a pinch of kosher salt. Shake well to combine.
Once the bulgur has rested for 20 minutes uncover and fluff with a fork. Transfer to a large mixing bowl, and allow to cool for 5 minutes.
To the bowl with the cooled bulgur add shallot, fennel, arugula, basil, mint, almonds and apricots.
Pour dressing over the salad, and toss well to combine. Taste and adjust seasoning as desired with kosher salt.
Divide salad between 2 plates, and enjoy!
With a degree in Journalism from the University of South Carolina, Robert Lupo has worked in restaurant kitchens from his hometown of Columbia, SC, to Atlanta, GA, including Motor Supply Company, The Globe in Tech Square, Eclipse di Sol, Aria, Brick Store Pub, and Leon’s Full Service. In 2012, he founded the vegetarian Sherrywood Supper Club in Atlanta, where he lives with his wife. Lupo currently works for the Atlanta Neighborhood Charter School, on the Nutrition staff.Learn More...