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Bulgur and Grape Salad with Walnuts and Currants

Jeanne Kelley
  • minutes
  • Serves

INGREDIENTS

1 cup

Celery, small

3 tbsp

Currants, dried

1/4 cup

Flat-leaf parsley, packed fresh

1 cup

Grapes, seedless red

2 tbsp

Shallot

3 tbsp

White balsamic vinegar

1

medium 1 cup medium-grind Bulgur wheat

1

Kosher salt and freshly ground black pepper

3 tbsp

Walnut oil

1/3 cup

Walnuts, toasted