Tangy Summer Vegetable Salad with Bulgur

Bell peppers, eggplant and zucchini are all at their best in summer. Here they are simply grilled, then tossed with a vibrant mustard vinaigrette. Blue cheese and walnuts add richness, while chickpeas add protein to this plentiful salad.
Average Customer Rating:
5 out of 5
5
 out of 
5
(2 Reviews) 2
2 of 2(100%)reviewers would recommend this product to a friend.
Sort by Customer Reviews for Tangy Summer Vegetable Salad with Bulgur
Review 1 for Tangy Summer Vegetable Salad with Bulgur
5 out of 5
5 out of 5
mbnj
July 4, 2013
Would You Recommend? Yes
+1point
1of 1found this review helpful.
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Great Summer Salad
July 4, 2013
Easy and delicious! I enjoyed this salad at a WS technique class. I was happy to be able to make the recipe at home with success... I used quinoa in place of bulgur. Looks great on a platter!
Pros: Quick, Healthy, Appearance, Impressive, Will Make Again
Review 2 for Tangy Summer Vegetable Salad with Bulgur
5 out of 5
5 out of 5
martawillcox
,London, UK
September 28, 2012
Ability level:Intermediate
Cooks for:1 to 2 people
Cooks:Every day
Would You Recommend? Yes
+1point
1of 1found this review helpful.
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Delicious and will definitely make again
September 28, 2012
I made a kind of larder version of this salad and substituted lentils for the chick peas, quinoa for the bulgur, and red wine vinegar for the sherry vinegar.
It is a great salad and definitely needs a bit of warming up in the microwave the day after to bring out the flavours.
Also, we found that the salad benefitted from having a little extra douse of vinegar at the table. Enjoy this gem of a recipe!
Pros: Easy, Healthy, Appearance, Will Make Again