I never say no to a good Mediterranean Salad, I love the sweet/tart flavors and the endless combinations that can be put together to make them. Even though it is winter here in Buenos Aires (and yes, I often do get Christmas songs stuck in my head and then I realize, its only August…), it is a very mild winter and has even gotten into the 70’s a few times since we have been here.
With mild weather like that, a salad does not seem totally inappropriate, and this one is hearty enough that it would be appropriate even if it was colder. I had some leftover bulgur wheat that I thought would be great here. Quinoa would probably also be amazing but Nick is not a huge fan of quinoa so I try to use grains he does like as often as I can. I love having leftovers, it makes prep for the next meal super easy. When I was growing up, my mom would always bake what she called “leftover turkey.” A turkey whose sole purpose was to be used in leftovers. My sister and I laughed riotously when she did this and thought it was totally ridiculous. I get it now though, it is so nice to put a meal together with leftovers. Funny how I totally do all the things I used to make fun of my mom for doing. I have not only made the occasional leftover turkey, but I regularly have cooked beans (right now I am loving garbanzos) and some kind of grain in my fridge as leftovers to work with. Even as we travel I have kept making those things as they make putting a meal together so much easier.
- Walnuts are a great source of omega-3’s, fiber and plant sterols which help lower cholesterol. Their high unsaturated fat content helps to lower “bad” cholesterol, while increasing the “good” cholesterol.
- Tangerines are a good source of vitamin C and their super sweet flavor adds a new dimension to this salad!
- Bulgur wheat is super easy to make- add boiling water to the grains and let it sit 10-15 minutes, super easy!
