Lemony Bulgur Salad with Shrimp and Spinach
Recipe from Food & Wine

Bulgur (a quick-cooking form of whole wheat) is usually boiled before it's eaten, but for this terrific main-course salad, Melissa Rubel Jacobson simply softens it in warm tap water before tossing it with baby spinach and precooked shrimp.


Lemony Bulgur Salad with Shrimp and Spinach
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Ingredients
  • 1 1/2  cups
    coarse bulgur
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  • 1  teaspoon
    finely grated lemon zest
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  • 1/4  cup
    fresh lemon juice
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  • 3  tablespoons
    chopped dill
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  • 1/2  cup
    extra-virgin olive oil
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  • 1  pound
    large cooked shrimp, shelled
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  • 3  cups
    baby spinach
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  • 4 
    radishes, thinly sliced
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  • 2  tablespoons
    pine nuts
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  •  
    Kosher salt and freshly ground pepper
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Directions
1.
In a bowl, cover the bulgur with warm tap water. Let stand until the grains are tender, about 2 hours. Drain the bulgur well.
2.
In a large bowl, whisk the lemon zest with the lemon juice and chopped dill. Whisk in the olive oil. Add the bulgur, shrimp, baby spinach, sliced radishes and pine nuts and toss to coat. Season with salt and pepper and serve.

MAKE AHEAD
The salad can be refrigerated for up to 1 day. Add the spinach, radishes and pine nuts just before serving.
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