Bulgur (a quick-cooking form of whole wheat) is usually boiled before it's eaten, but for this terrific main-course salad, Melissa Rubel simply softens it in warm tap water before tossing it with baby spinach and precooked shrimp.

Melissa Rubel Jacobson
Recipe by Food & Wine September 2009

Gallery

© Petrina Tinslay

Recipe Summary

Yield:
6
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a bowl, cover the bulgur with warm tap water. Let stand until the grains are tender, about 2 hours. Drain the bulgur well.

    Advertisement
  • In a large bowl, whisk the lemon zest with the lemon juice and chopped dill. Whisk in the olive oil. Add the bulgur, shrimp, baby spinach, sliced radishes and pine nuts and toss to coat. Season with salt and pepper and serve.

Advertisement
Advertisement