November 21, 2011
Pomegranate tabbouleh salad is a refreshing winter dish that you'll want to eat over and over again. The beautiful red pomegranate pearls are mixed with vibrant green herbs, salty feta cheese, and fresh vegetables. This salad pairs nicely with a piece of fish but since it's Meatless Monday a mushroom steak or grilled tofu would also be delicious. Pomegranate tabbouleh salad is the perfect light meal to enjoy before turkey day.
For the Salad:
1 cup water
1/2 cup bulgur wheat
1/2 cup parsley (chopped)
1/4 cup mint (chopped)
1/4 cup green onions (chopped)
1/2 cup tomato (chopped)
1/2 cup cucumber (chopped)
1/4 cup walnuts (toasted)
1/4 cup pomegranate seeds
1/4 cup feta
3 tablespoons pomegranate vinaigrette
For the Pomegranate Vinaigrette:
2 tablespoons olive oil
1 tablespoon lemon juice
1 tablespoon pomegranate molasses
1 teaspoon dijon mustard
1 clove garlic (grated)
salt and pepper to taste
Make the Pomegranate Vinaigrette by mixing together all ingredients, set aside.
Bring the water to a boil and turn off the heat.
Mix in the bulgur, cover and let sit for 20 minutes.
Toss the bulgur with parsley, mint, green onions, tomato, cucumber, walnuts, pomegranate seeds, and feta.
Coat with the Pomegranate Vinaigrette