Getting more whole grains in your diet can be delicious and this is a good option of using ancient  bulgur wheat. The vinaigrette has a slight twist from the traditional with the addition of pomegranate molasses, allspice and a slight sweetness with the addition of raisins, 

Ingredients
Yield: 4 servings
Serving Size: 1.5 cups

(Vinaigrette)

1 large lemon, juice only

2 cloves garlic, minced

1-2 tsp. cumin, to taste

1 Tbsp. pomegranate molasses or balsamic vinegar

1/3 cup olive oil

1 tsp. dried oregano

3/4 tsp. kosher salt or sea salt

1/4 tsp. ground allspice

(Tabbouleh)

4 cups cooked bulgur

1 1/2 cups scallions

1 cup fresh flat-leaf parsley, chopped

1 can garbanzo beans, rinsed and drained

1/4 cup sliced almonds or pecans

1/2 cup raisins

Feta cheese for topping (optional)

Preparation
Cook the bulgur  according to package instructions. Set aside in a large bowl. 

Make the vinaigrette by combining all the ingredients except the oil in a small bowl. Whisk to combine.

Slowly drizzle in the oil. (You can also use the mason jar technique by putting all the ingredients in the jar and shaking to combine.)

Cut up the scallions and flat leaf parsley and add to the bowl with the cooked bulgur. Add the remaining ingredients and serve with feta cheese if desired.

Looking for a delicious Caesar salad without using raw egg? This version will satisfy your craving with traditional flavors, except Asian fish sauce replaces anchovies and uses creamy roasted garlic for an added layer of flavor! 

Serves 4

Ingredients:

(Salad Dressing)
1 head of roasted garlic
Juice of 1 lemon
1 tablespoon of fish sauce
1 tablespoon of Dijon mustard
1/3 cup of extra virgin olive oil
1/4 cup of Parmesan cheese
Pepper to taste

(Salad)
2 large romaine hearts, roughly sliced
1 cup of kale, thinly chopped
1 red bell pepper, thinly sliced
1 1/2 cups of chickpeas
2 cups of croutons
Additional roasted garlic cloves if desired

Directions:
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To roast garlic, preheat oven to 400F.

Take the garlic and slice of the top. Place in aluminum foil with drizzled olive oil on top and sprinkle with salt and pepper. and close tightly.

Roast the garlic for 35-40 minutes until soft and lightly browned.

While garlic is cooking, make the salad ingredients and place into a large bowl.

When garlic is ready, make the dressing by placing the roasted garlic in a blender along with the lemon juice, fish sauce and Dijon mustard. Blend on low and drizzle in olive oil until it becomes slightly thickened.
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Whisk in the cheese and blend for a few more seconds.

Pour the salad dressing over the salad and toss to combine using tongs. Add additional roasted garlic if desired. Serve.

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