Ingredients
The salad:
- ⅔ cup bulgur wheat
- 3 cups boiling water
- 1 cup cooked peas, cooled
- 1 cup prosciutto, cut into 1 1/4-inch strips
- 1 tablespoon chopped fresh dill
The vinaigrette:
- 1 shallot, peeled and minced
- 1 teaspoon Dijon mustard
- 2 teaspoons white-wine vinegar
- 2 tablespoons olive oil
- 1 tablespoon water
- ¼ teaspoon salt
- Freshly ground pepper to taste
- 1 tablespoon chopped fresh dill
- Nutritional Information
Nutritional analysis per serving (4 servings)
249 calories; 10 grams fat; 1 gram saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 1 gram polyunsaturated fat; 25 grams carbohydrates; 5 grams dietary fiber; 3 grams sugars; 15 grams protein; 24 milligrams cholesterol; 1119 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
Four servings
Preparation
- To make the salad, place the bulgur in a large bowl and pour the boiling water over it. Let stand for 1 hour. Drain well. Toss with the peas and prosciutto.
- To make the vinaigrette, whisk together the shallot, mustard and vinegar in a medium bowl. Slowly whisk in the olive oil. Whisk in the water, salt, pepper and dill. Toss the vinaigrette with the salad. Divide among 4 plates, sprinkle with the remaining dill and serve.
1 hour 10 minutes
Dining and Cooking