Bulgur Wheat Salad With Pomegranate And Walnut

• FOR THE SALAD:
• 1-1/2 cup Fine-ground Bulgur Wheat
• 1 teaspoon Sea Salt
• 2 cups Very Hot Water
• 1 whole Small White Onion, Finely Chopped
• 1 whole Bunch Parsley, Chopped
• 1/4 whole Bunch Mint, Chopped
• 1/2 cups Toasted Walnuts, Chopped
• 1/4 cups Dried Fruit (such As Raisins, Dates, Figs, Or Apricots), Chopped Small
• FOR THE VINAIGRETTE:
• 1/4 cups Extra Virgin Olive Oil
• 3 Tablespoons Water
• 3 Tablespoons Pomegranate Molasses
• 3 Tablespoons Honey
• 1/4 teaspoons Sea Salt
• 1/8 teaspoons Black Pepper
• FOR GARNISH:
• 1 whole Pomegranate, Opened And Arils Removed
• 2 Tablespoons Toasted Walnuts

1. 1. Put the bulgur and sea salt in a medium bowl and pour the hot water on top. Cover the bowl and let it sit until the bulgur absorbs the water, about 15 minutes. There probably won't be excess water but if there is, drain the bulgur in a fine mesh sieve, pressing with the back of a spoon. Fluff the bulgur with a fork.
2. 2. Toss all remaining salad ingredients in with the bulgur.
3. 3. For the vinaigrette, whisk together all ingredients.
4. 4. Add the vinaigrette to the salad and give it a gentle toss. Taste and add more salt and pepper as desired.
5. 5. Serve chilled, with the pomegranate arils and toasted walnuts sprinkled on top.

salad, salt, water, white onion, parsley, ubc, walnuts, ubc, vinaigrette, ubc, water, pomegranate molasses, honey, ubc, black pepper, pomegranate, walnuts

Taken from tastykitchen.com/recipes/salads/bulgur-wheat-salad-with-pomegranate-and-walnut/ (may not work)