Bulgur, Prosciutto And Pea Salad With Mustard-Dill Vinaigrette

By Molly O'Neill

Total Time
1 hour 10 minutes
Rating
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Featured in: FOOD; Light Starch

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Ingredients

Yield:Four servings

    The Salad

    • ⅔cup bulgur wheat
    • 3cups boiling water
    • 1cup cooked peas, cooled
    • 1cup prosciutto, cut into 1¼-inch strips
    • 1tablespoon chopped fresh dill

    The Vinaigrette

    • 1shallot, peeled and minced
    • 1teaspoon Dijon mustard
    • 2teaspoons white-wine vinegar
    • 2tablespoons olive oil
    • 1tablespoon water
    • ¼teaspoon salt
    • Freshly ground pepper to taste
    • 1tablespoon chopped fresh dill
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

251 calories; 10 grams fat; 2 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 1 gram polyunsaturated fat; 26 grams carbohydrates; 6 grams dietary fiber; 3 grams sugars; 15 grams protein; 974 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    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.

  2. Step 2

    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.

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Comments

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Melirpha

This is perfect! Let it sit a while, the grains and the peas really soak up the dressing and it could need some more at the end. Don’t fuss with extras. I thought about parsley (could work) and mint (a completely different dish if you did) and I think you should do the old fashioned way: try the recipe exactly as is the first time and adjust the second time. Just don’t forget the extra dressing and a lean protein would go beautifully with this.

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