Wednesday, July 24, 2013
Bulgar Salad with Peaches & Mint
2 cups water
1 cup uncooked bulgur
2 tablespoons champagne vinegar
2 tablespoons extra-virgin olive oil
2 teaspoons brown sugar
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 cup diced peaches
2 1/2 ounces chopped hazelnuts, toasted
1/4 cup small fresh mint leaves
1. Bring 2 cups water and bulgur to a boil in a small saucepan. Cover, reduce heat, and cook 12 minutes. Drain; rinse with cold water. Drain.
2. Combine vinegar and next 4 ingredients (through pepper) in a large bowl, stirring with a whisk until sugar dissolves. Add bulgur, peaches, nuts, and mint; toss.