Whole Orange Dressing Bulgur Salad – 5/67

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At the beginning of this week, Daniel and I made a gigantic to-do list that encompassed moving tasks, wedding tasks, cooking tasks, New Years Eve planning tasks, and general life errands tasks. I am happy to report that we have been gleefully and regularly checking things off the list all week. It’s amazing what can get done when we don’t have to go to an office. And how good checklists can make me feel. So, so good.

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We’ve finalized a rehearsal dinner venue and schedule, bought Daniel a wedding suit, started packing, did laundry, planned a NYE menu, and here I go now, checking off “blog salad recipe”. Progress!

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This is such a smart way to make salad dressing. Just peel an orange (next time I would zest it first to add even more punch) and stick in the blender with the other usual dressing suspects. Loud noise for a moment, and ta-da, an aromatic, sweet elixir to punch up any salad ingredients you have around. I’ll be sure to keep this one on rotation as we approach that time-of-year-when-all-things-healthy happen. 

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The original recipe was called Moroccan Spinach Salad, but I’m not sure I have enough authority to call this Moroccan. It also called for pistachios instead of pepitas — maybe that’s what pushed it towards Moroccan? Anyway, Moroccan or not, this is a delicious combination of flavors. Happy eating in 2019!!

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one year ago: gochujang pasta salad
two years ago: buffalo caramel popcorn
three years ago: quichon de verdures (Mayan veggie stew)
four years ago: hot honey pizza with roasted broccoli

Whole Orange Dressing Bulgur Salad

from my Aunt Ingrid, thanks!

Salad
1 cup cooked bulgur
½ cup dried dates (I didn’t have quite enough dates so added some raisins too)
½ cup toasted pepitas (pumpkin seeds)
1 orange, peeled and sectioned
1 or 2 peeled and shaved carrots (I added this on Day 2, hence no pics, but it added a lot!)
Baby spinach

Dressing
1 peeled orange (next time would add a bit of zest too!)
1 tablespoon olive oil
2 tablespoons apple cider vinegar
½ teaspoon salt
½ cup fresh cilantro stems and leaves, roughly chopped

To make dressing: Combine first four ingredients in a blender (or food processor). Once dressing is smooth, add cilantro and pulse a couple times until broken up. Taste and adjust seasoning.

How I would make salad next time: combine all salad ingredients, besides spinach, with dressing. Mix in spinach leaves when ready to eat (maybe with a bit extra olive oil/vinegar/sprinkle of honey). (I ate this for lunch for three days and wished I added fresh spinach each time.)

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Rice Noodle Salad with Carrot-Ginger Dressing

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Let’s go on a little cause-and-effect journey here. I went to Guatemala last fall to feel confident enough with my Spanish so I could lead theater classes in Spanish. (PS Guatemalan food here and here!)

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I got my current job teaching theater at senior centers because someone decided I knew what I was doing in Spanish, never having heard me speak, at least enough to facilitate theater-related conversations. (They weren’t wrong, but that was a pretty lucky leap of faith on both of our parts.)

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And so this is how I’ve come to spend the last couple Fridays at a mostly Dominican and Puerto Rican senior center, listening to salsa music and getting down with the seniors. Who all think I look like their 17-year-old granddaughters. Ay dios mio.

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And this is how I get pretty tired on Friday evenings, and end up wanting easy and filling dinners made of stuff I already have in my fridge. Especially when they combine into something more than the sum of their parts, creating an exciting and uber-fresh quick spring meal. This want is true of pretty much every week night, but it, uh, leads pretty nicely into my fabricated segway, which is…

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…and so going to Guatemala last November is basically responsible for this recipe.

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…obviously. 🙂 Rice noodles bulk up everyone’s favorite salad dressing recipe, you know, the ubiquitous orange carrot-ginger situation that always causes a serious headache, cause HOW DO YOU CHOOSE between it and miso soup??! Let’s be honest, you could dip literally anything in your fridge into this dressing and be happy about it. Even radishes. Blech, I so dislike radishes. Thanks, Guatemala! 

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Served with this awesome hot&sour soup for a better-than-takeout feast!

one year ago: black bean, mango, and corn salad-alsa

Rice Noodle Salad with Carrot-Ginger Dressing

Dressing adapted from pure wow

For salad
4 oz rice noodles
Toasted sesame oil
2 cups lettuce, shredded (I’ve used iceberg and green leaf)
½ a cucumber, thinly sliced (or mandolined)
1 ripe tomatoes, cut in wedges
Handful cilantro leaves

Dressing
2 carrots, peeled and roughly chopped
1 tablespoon fresh ginger, peeled and roughly chopped
¼ of an onion, roughly chopped
½ tablespoon sugar
2 tablespoons soy sauce
¼ cup seasoned rice vinegar
¾ cup neutral oil (like vegetable or canola)
Salt

Dressing

In a food processor, pulse carrots, ginger, and onion until they become tiny, uniform pieces. Add sugar, soy sauce, rice vinegar, oil, and a dash of salt and process until smooth. Taste to see if you need more salt. Set aside. Dressing will last at least a week in the fridge, and likely longer.

Salad

Cook rice noodles according to package directions. Drain, rinse with cool water, and toss with toasted sesame oil to keep noodles from sticking to each other.

Using tongs, mix together noodles, shredded lettuce, and a 3-4 big spoonfuls of dressing in a big bowl. Top with cucumber and tomato slices, cilantro leaves, and extra dollops of dressing.

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