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Salad with Aragón cherries and bulgur

Yields4 ServingsPrep Time10 minsCook Time30 minsTotal Time40 mins

 150 g of Aragón cherries, pitted and cut in two
 120 g of lamb's lettuce
 120 g of bulgur
 300 ml of water
 15 g of pine nuts
 5 g sliced almonds
 2 tbsp chopped fresh mint
 2 tbsp chopped fresh parsley
For the vinaigrette
 Juice of 1 lemon
 60 ml of extra virgin olive oil
 20 ml of balsamic vinegar
 1/2 red onion, chopped
 Salt, pepper
1

To start, take a frying pan and carefully toast the pine nuts and almonds over high heat for a few minutes. Reserve.

2

Meanwhile, boil the bulgur in a saucepan with 300 ml of water for approximately 10-12 minutes until it has been absorbed. Let stand another 10 minutes and add the mint and parsley. Mix well and put it in the fridge to cool faster.

3

Finally, we prepare a vinaigrette in a bowl with the olive oil, the vinegar, the lemon juice and the onion. Add all the ingredients in a salad bowl and dress. Season to taste.

Nutrition Facts

Servings 0