Monday, January 11, 2010
Bulgur Veggie Salad on Baby Spinach with Falafel
As I frequently do I turned to an entrée salad when I don’t have a lot of time. I made a bulgur salad dressed with lemon zest and juice, flaxseed oil and dried oregano. In the salad I added finely diced grape tomatoes, cucumber, red and yellow bell pepper green onions and raw sunflower seeds. I served this on top of a large quantity of raw baby spinach dressed with fresh lemon juice. We had falafel from the freezer that I warmed in the microwave to go with the cold grains and greens.
It was a fast dinner but a tasty and filling one. Sorry I didn’t have time to measure. Today was much more rushed than normal. Tomorrow should be a much more “normal” day at our house.
If you like the flavors of the salad but aren’t a fan of bulgur I have made a similar salad with brown rice, millet, barley wheat berries or quinoa. Any grain works in this salad. I always add the acid when the grain is hot so that it absorbs the flavor. Since I used flaxseed oil I added that once the grain had cooled to room temperature. Any of the grains will have absorbed more the flavors tomorrow, assuming you have leftovers.