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Bulgur Salad with Green Onion Dressing & Olives


4 c. water
2 tsp. salt, divided
2 c. bulgur
¼ c. plus ½ tbsp. Olive oil, divided
1 ½ c. green onions, white and green parts
5 c. chopped kale
1 clove garlic, minced
2 tbsp. lemon juice
1 tbsp. honey or agave nectar
½ tsp. Black pepper
1 c. kalamata olives, chopped or whole, chef's preference


1) In a medium pot, bring water to a boil.  Add bulgur and 1 tsp. salt.  Stir, cover and remove from heat.  Set aside until water has been absorbed and bulgur is tender.  
2) In a sauté pan, heat ½ tbsp. olive oil over medium heat.  Add green onions to pan and sauté until wilted and beginning to brown.  Remove onions from pan and set aside to cool.  
3) Add kale to pan and sauté until beginning to wilt. Add garlic cook 30 seconds more.  Remove kale from heat and set aside to cool.
3) In a food processor place green onions, lemon juice, honey (or agave nectar), 1 tsp. salt and pepper.  Process until pureed.  While processor continues to run, slowly pour ¼ cup olive oil in a slow stream into green onion mixture.  Set aside.
4) In a large bowl combine, bulgur, kale, dressing and olives.  Toss to combine and refrigerate.  Serve chilled or at room temperature.


Weaver Street Market sponsors over 250 free events a year, providing the community with opportunities to visit with neighbors, enjoy a homemade meal, listen to local musicians and discuss what’s happening in our community and the world.