CITRUS BULGUR SALAD WITH SUNFLOWER SEEDS
Make and share this Citrus Bulgur Salad With Sunflower Seeds recipe from Food.com.
Provided by zenveg
Categories Grains
Time 30m
Yield 1 bowl, 6 serving(s)
Number Of Ingredients 13
Steps:
- Place the bulgur wheat in a casserole with lid, add the boiling water, stir with a fork, and leave to soak for 20 minutes until the water has been absorbed (drain the bulgur in a strainer if any water is left).
- In a mixing bowl, whisk together the orange juice,lemon juice, olive oil, honey, salt and pepper, and pour the mixture over the bulgur wheat.
- Add the prepared vegetables, raisins, roasted sunflower seeds, and dried mint, and mix well.
Nutrition Facts : Calories 252.2, Fat 11, SaturatedFat 1.3, Sodium 129.5, Carbohydrate 37.4, Fiber 8.2, Sugar 11.7, Protein 6.7
ARUGULA SALAD WITH CANDIED SUNFLOWER SEEDS AND STRAWBERRY VINAIGRETTE
Provided by Tia Mowry
Categories side-dish
Time 53m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 400 degrees F.
- To a blender, add the strawberry jam, sherry vinegar, lemon zest and juice, garlic, mustard, sriracha and salt. Blend well. With the motor running, slowly add the oil in a steady stream until the vinaigrette is emulsified and thick.
- Melt the butter with the agave in a skillet over medium-high heat. Add the sunflower seeds, stirring to coat. Transfer to a parchment-lined baking sheet and sprinkle with the sea salt. Roast for 5 to 7 minutes, stirring halfway through. Remove from the oven, and let cool completely.
- Arrange the arugula on a large serving platter. Scatter with the candied sunflower seeds, and drizzle with 1/2 cup of the dressing. Serve immediately.
CITRUS SALAD WITH TOASTED SEEDS AND PINE NUTS
Provided by Rachael Ray : Food Network
Time 12m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Gently toast the sunflower and sesame seeds with the pine nuts in small pan over medium heat.
- Combine the shallot, preserves or honey, Dijon, juice and vinegar. Whisk in the extra-virgin olive oil to emulsify and season with salt and pepper.
- Combine the lettuce with the tarragon, orange and grapefruit sections, dress with the seeds and dressing just before serving.
CRUNCHY BULGUR SALAD
A vibrant summer salad with radishes, edamame beans, peppers, almonds and herbs, drizzled with a citrus dressing
Provided by Charlie Clapp
Categories Lunch
Time 25m
Number Of Ingredients 9
Steps:
- Cook the bulgur following pack instructions, then drain and tip into a large serving bowl to cool. Meanwhile, put the edamame beans in a small bowl, pour over boiling water, leave for 1 min, then drain. Put in a serving bowl with the peppers, radishes, almonds, mint and parsley.
- Peel one orange, carefully cut away the segments and add to the bowl. Squeeze the juice of the other into a jam jar with the oil. Season well and shake to emulsify. If you're following our Healthy Diet Plan - separate the salad into four bowls or lunchboxes, pour half of the dressing onto the two portions being eaten today and store the remainder in the fridge for a later day. The salad will keep in the fridge for 2 days.
Nutrition Facts : Calories 483 calories, Fat 22 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 50 grams carbohydrates, Sugar 11 grams sugar, Fiber 9 grams fiber, Protein 17 grams protein
SESAME, SUNFLOWER AND CARROT SALAD
This is such a beautiful salad to serve because of the ingredients' harmonizing colors. and it's super healthy to eat. This versatile side salad goes with just about every main dish! —Jessica Gerschitz, Jericho, New York
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 8 servings
Number Of Ingredients 11
Steps:
- Shred carrots with a hand grater or in a food processor fitted with grating attachment. Place carrots in a large bowl with next 4 ingredients. In a small bowl, whisk dressing ingredients until blended. Pour dressing over the carrot mixture; toss to coat. Cover and refrigerate for at least 1 hour before serving.
Nutrition Facts : Calories 283 calories, Fat 21g fat (3g saturated fat), Cholesterol 3mg cholesterol, Sodium 335mg sodium, Carbohydrate 22g carbohydrate (11g sugars, Fiber 5g fiber), Protein 6g protein.
SEAFOOD SALAD WITH WARM CITRUS DRESSING
This flavorful salad is nice to serve when the evenings are getting cool, at the end of the summer. I always add the edible flowers, if I can find them (or I have some on my zucchini plants), but they are by no means necessary to make this recipe delicious!
Provided by Hey Jude
Categories Lunch/Snacks
Time 50m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- Heat 1 tablespoon of the oil in a medium-sized skillet over medium heat; add garlic, ginger and shallot; cook, stirring often, until tender, about 4 minutes.
- Stir in lime zest and juice, orange zest and juice, sugar, salt and pepper to taste; cook 1 minute then slowly whisk in remaining oil.
- Toss together greens, cilantro, and mint in a large serving bowl.
- Arrange orange sections, scallops and shrimp on to of the greens; sprinkle with sunflower seeds and edible flowers, if desired.
- Pour 1/4 cup of the warm dressing over salad; toss to coat.
- Add additional dressing as needed.
- *To toast sunflower seeds, heat them in a small dry pan over low heat, stirring often, until lightly browned; immediately remove seeds from the pan to stop cooking.
Nutrition Facts : Calories 451.8, Fat 30.9, SaturatedFat 4, Cholesterol 129.2, Sodium 542.7, Carbohydrate 20.7, Fiber 4.8, Sugar 10.2, Protein 25.1
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- In a large heatproof bowl, cover the bulgur with the boiling water. Add a generous pinch of salt, cover with plastic wrap and let stand until the bulgur is tender and the water is absorbed, about 20 minutes. Fluff with a fork.
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