by LindaG12,
7/3/2012Love this salad and have made and shared several times. Sometimes I substitute equal amount of quinoa for the bulgur to accommodate friends' dietary restrictions. Equally yummy!
by shabba,
12/9/2011Soooo YUMMY!!!! Just made this for our christmas party at work and now i'm seriously contemplating on going because...I DON'T WANT TO SHARE!!!!!! ;)
P.S. I added honey and a pinch of Garam Masala seasoning to the dressing and some sheepsmilk feta... it perfectly compliments the sweet flavors.
by darlingtonpeach,
5/1/2011dinendiva shared this recipe and it is fabulous!!!
by dineindiva,
11/19/2010Easy, refreshing and delicious! I used medium bulgur and 1 c of water was perfect.
by Charron,
11/14/2009An instant favorite. We've added feta for a lunch dish, and have swapped pecans for walnuts occasionally. With good grapes in hand, this recipe lends itself to multiple great variations.
by Amy,
10/11/2009EXCELLENT!
by profjane,
9/29/2009I made this recipe, and it is delicious with the combination of currants, grapes, and walnuts. However, I used two cups of boiling water which is what I have used for other bulgur salads. I tried the one cup of water, and it was clearly not enough. I wondered if the amount in the recipe was correct. My salad turned out beautifully. I served it with curried chicken salad and baked apples for a fall luncheon.
by cheflady,
9/24/2009This salad was delicious! Sweet and nutty flavors. Except for the wait time on the bulgur, it was quick to put together. Just plan ahead and start the bulgur early. I don't use a lot of currants and the grocery store didn't have them in bulk so I used raisins instead and chopped them up a little. I can see using dried cranberries or apricots, too. I whisked the walnut oil, white balsamic vinegar, shallots and salt together and poured it on rather than add each individually to the bowl for better distribution. I forgot to add the goat cheese suggested in the notes but plan to next time -- I can taste that wonderful addition already!
