Bulgar, Garbanzo, and Spinach Salad with Smoked Paprika Dressing
Flipping through our latest Bon Appetit issue (July, 2010), I found this recipe. The smoked Spanish paprika dressing sounded so interesting. I had to make a few changes, including substituting bulgar for the quinoa called for (we were out of quinoa); substituting kohlrabi for cucumber; using cilantro instead of mint; and omitting the tomatoes and feta. And, since we didn't have any sherry vinegar, I substituted white wine vinegar with a splash of sherry in the dressing. Seriously, sometimes what I end up with is almost unrecognizable from the original recipe. For fun, we topped with some of the pickled onions leftover from our beet dinner the night before. It was really good, although I was wishing we hadn't been out of quinoa, as the bulgar was just a little heavy. The dressing is a lot of fun and could be used in many different salads, like this one, for example.
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