Sorry this image is slighly blurry. About 90% of the time I forget to bring my camera to lunch and I have to rely on my friends to take a photo with their phones. This salad is very festive with the red pomegranates and the green celery. Also, this will be my last post for the year. I’ll be back in January. Happy holidays!
A major shortcut we took was buying the pomegranate seeds vs. the whole pomegranate. This saved a lot of time and made no mess. These are definitely worth it if they are on sale (like we found them), but maybe even worth it if they are not.
This was adapted from 101cookbooks Bulgar, Celery and Pomegranate Salad. Their version has extra herbs that we didn’t feel the salad needed.
Ingredients
makes 6 servings
- 2 lb. celery, cut into thin slices
- 2 pomegranate seed cups (approximately 2 cups)
- 1.5 cups walnuts
- 2 cups wheat bulgar, uncooked
- 2 Tablespoons fresh mint, finely chopped
Dressing:
- 1/2 cup olive oil
- 1/2 cup pomegranate juice (juiced from above seeds)
- 1 clove garlic, minced
- 1/2 teaspoon salt
Cook wheat bulgar by placing it in a bowl and then filling it with boiling hot water to just below the wheat. Let stand for 15 minutes. Taste and see if tender enough. If not, add more water and let sit longer. Drain excess water off if necessary. This can also be prepared according to package directions, but we found the latter method to result in less sticky wheat bulgar.
Whisk together dressing ingredients. Mix together ingredients and toss with dressing.
