Green Salad with Bulgur, Beluga Lentils, and Mint Dressing
⏳ Time
15 minutes
🥕 Ingredients
11
🍽️ Servings
4
Description
Note: It's best to drizzle the dressing just before serving to prevent the leaves from wilting. The salad can be stored in the refrigerator, but only when undressed. Serve as a standalone salad or as a side dish with meat.
Ingredients
- Bulgur - ½ cup
- Mixed salad greens - 2.6 oz
- Black Beluga Lentils - ½ cup
- Marinated cherries - 3.5 oz
- Mint - 1 bunch
- Pomegranate Seeds - 4 tablespoons
- Olive Oil - 0 fl oz
- Narshehab sauce - 2 teaspoons
- Salt - to taste
- Ground Black Pepper - to taste
- Lemon - ½ piece
Step by Step guide
Step 1
Cook the lentils and bulgur according to the package instructions and let them cool to room temperature.
Step 2
Cut the cherry tomatoes into quarters.
Step 3
For the dressing, combine the mint leaves, juice of half a lemon, olive oil, and narsharab sauce in a blender, season with salt and pepper, and blend into a green paste.
Step 4
Place the mixed salad greens in a salad bowl, then gently sprinkle the bulgur and lentils on top.
Step 5
Sprinkle with pomegranate seeds and drizzle with the mint dressing.
Step 6
An alternative method is to place the salad mix, tomatoes, bulgur, and lentils in a container with a tight-fitting lid, leaving some space. Close the lid and shake well.
Step 7
Transfer the salad to a serving dish. Garnish with pomegranate seeds and drizzle with dressing.
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