Just Another Meatless Monday

Whoo boy, busy week! I love summer, well I guess technically it's still spring but we're going like summer, how about you? I know one of my problems in the summer is taking the time to make decent meals, those being ones that don't involve hamburgers and hot-dogs. One of my super easy dinner and lunch summer strategies for good summer eating is to make meal type salads and keep them in the fridge for quick meal prep.

This recipe for Fresh Bulgur Salad fits that bill perfectly and if it's made in the cool of the morning and left to chill until dinner the flavors will be perfectly blended. And worthy of mention; it will be ready to eat when you are, add a roll, some fresh veggies, a plate of fruit whatever really and dinner is served immediately. I love this meal planning thing.


Fresh Bulgur Salad

6 cups cooked bulgur wheat
2 ripe tomatoes, cleaned and chopped
1 cucumber, chopped

greens of two green onions or onion powder-I use onion powder because I'm allergic to raw onion
2 cups of spinach, cut chiffonade style (little strips)
1 cup walnut pieces
2 TBSP good olive oil
1 TBSP apple cider vinegar
1/2 teaspoon of dijon mustard
1 1/2 teaspoons of salt, or to taste
dash of pepper


mix the wheat, chopped tomatoes, cucumber, onions and spinach together
break up and large walnut pieces and add to the salad, stir to combine
in a small bowl mix the oil, vinegar, mustard salt and pepper
stir into the salad, toss to combine
chill at least 4 hours before serving

Peace and Love--