This recipe courtesy of Gregory Gates, Executive Chef for Kaiser Permanente Westside Medical Center
Spinach & Bulgur Salad
- 1 1/2 cups bulgur wheat
- 2 cups water, boiling
- 3/4 cup shallots, very thinly sliced
- 1 1/2 cups tomato, small dice
- 8 cups spinach, chopped
- 1 cup, packed parsley, finely chopped
- 1 1/2 teaspoons kosher salt
- 1 cup Orange-Tarragon Vinaigrette (recipe below)
- 2 teaspoons smoked paprika pumpkin seeds (recipe below)
- 3 pita strips, toasted (recipe below)
- Orange segments for garnish
In a pan, boil 2 cups water and add the bulgur wheat. Remove from head and let stand until water is absorbed. Allow bulgur to cool to room temperature, or make ahead and refrigerate.
In a bowl, add chopped spinach, chopped parsley, shallots, and tomato to the cooled wheat bulgur. Sprinkle with salt. Drizzle vinaigrette over the salad and toss.
To serve, place three pita strips on a plate in the form of a triangle. Mound salad inside/on top of pita strips. Sprinkle with smoked paprika pumpkin seeds and orange segments. Enjoy!
- 1 1/2 cup olive oil, canola oil or a blend of both
- 3/4 cup lemon juice, either fresh or bottled
- 3/4 cup orange juice
- 1 tablespoon orange zest
- 1 tablespoon minced garlic
- 3 tablespoons honey
- 3 tablespoons fresh tarragon, chopped
- 1 1/2 teaspoon kosher salt
- 1 1/2 teaspoon ground black pepper
Combine all ingredients in a blender and blend until emulsified. Store in tightly closed container in refrigerator for up to two weeks.
Smoked Paprika Pumpkin Seeds
- 2 cups pumpkin seeds
- 1/4 teaspoon smoked paprika
- 1/8 teaspoons kosher salt
- 1/4 teaspoon olive oil
Toss pumpkin seeds with oil and salt. Roast in 325-degree oven for five minutes. Stir in paprika and let roast for three more minutes or until lightly toasted. Cool to room temperature. Store in container at room temperature.
Toasted Pita Strips
- 1 pita bread round
Cut pita round into 1/4-inch strips. Place in 320-degree oven for 20 minutes. Cool to room temperature.