This recipe came about from a need to use up some odds and ends in my crisper. Feel free to riff on it. We had this with grilled lamb chops and and it's substantial enough that you don't need anything else. Leftovers keep well.
1 1/2 cups cooked bulgur (1/2 cup bulgur simmered with 1 cup water for about 10 min or until water absorbed)
3-4 mushrooms, sliced thin
3 slices bacon, cooked and chopped or crumbled
1/2 granny smith apple, small dice
1 stalk celery, small dice
6-8 cherry tomatoes, sliced in quarters
1 small shallot, small dice
2 large handfuls spinach, chopped
1/3 cup feta, crumbled
1/4 cup sliced almonds
Vinaigrette:
2 tablespoons white wine vinegar
1/4 cup olive oil
1 teaspoon dijon mustard
1 teaspoon maple syrup
salt and pepper to taste
