Bulgur, Prosciutto And Pea Salad With Mustard-Dill Vinaigrette Recipe

Name: Bulgur, Prosciutto And Pea Salad With Mustard-Dill Vinaigrette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ⅔ cup bulgur wheat; 3 cups boiling water; 1 cup cooked peas, cooled; 1 cup prosciutto, cut into 1 1/4-inch strips; 1 tablespoon chopped fresh dill; 1 shallot, peeled and minced; 1 teaspoon Dijon mustard; 2 teaspoons white-wine vinegar; 2 tablespoons olive oil; 1 tablespoon water; 1/4 teaspoon salt; Freshly ground pepper to taste; 1 tablespoon chopped fresh dill

Servings: persons

⅔ cup bulgur wheat
3 cups boiling water
1 cup cooked peas, cooled
1 cup prosciutto, cut into 1 1/4-inch strips
1 tablespoon chopped fresh dill
1 shallot, peeled and minced
1 teaspoon Dijon mustard
2 teaspoons white-wine vinegar
2 tablespoons olive oil
1 tablespoon water
1/4 teaspoon salt
Freshly ground pepper to taste
1 tablespoon chopped fresh dill

1
To make the salad, place the bulgur in a large bowl and pour the boiling water over it.
2
Let stand for 1 hour.
3
Drain well.
4
Toss with the peas and prosciutto.
5
To make the vinaigrette, whisk together the shallot, mustard and vinegar in a medium bowl.
6
Slowly whisk in the olive oil.
7
Whisk in the water, salt, pepper and dill.
8
Toss the vinaigrette with the salad.
9
Divide among 4 plates, sprinkle with the remaining dill and serve.

1707

kcal

Calories

188

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: ⅔ cup bulgur wheat, 3 cups boiling water, 1 cup cooked peas, cooled, 1 cup prosciutto, cut into 1 1/4-inch strips, and more.

Yes, Bulgur, Prosciutto And Pea Salad With Mustard-Dill Vinaigrette falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Bulgur, Prosciutto And Pea Salad With Mustard-Dill Vinaigrette

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