Citrus Bulgur Salad with California Dried Plums

Photo courtesy of California Dried Plum Board.

2 cupsBulgur
1 ½ cupsBoiling water
½ cup plus 2 tablespoonsLemon juice
¼ cupOrange juice
2 tablespoonsHoney
1 tablespoonDijon mustard
1 teaspoonGrated orange zest
1 teaspoonGround cumin
1 teaspoonKosher salt
½ teaspoon Black pepper
½ teaspoon Cinnamon
½ cupOlive oil
1 cupTaylor Brothers Dried Pitted Plums, cut in half
1 cupOrange sections (about 4 oranges)
⅓ cupChopped mint
⅓ cupChopped parsley
⅓ cupChopped cilantro
⅓ cupChopped green onions
1 cupPistachio nuts

 

In a large bowl, combine bulgur, water and 1/2 cup lemon juice. Let bulgur sit, covered, 20 to 25 minutes or until water is absorbed.

In a blender or food processor, blend orange juice, 2 tablespoons lemon juice, honey, mustard, orange zest, cumin, salt, pepper and cinnamon. With blender running, slowly add oil until emulsified.

Combine dressing, bulgur, dried plums, orange sections, mint, parsley, cilantro and green onions and fold together.

Refrigerate, covered.

Just before serving, fold in pistachios.

Serves 8.


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