- Kitchen knife: Essential for chopping vegetables and fruits.
- Cutting board: Provides a safe surface to cut ingredients on.
- Mixing bowls: Various sizes for mixing salad components.
- Salad spinner: Helps remove excess water from washed cucumbers and greens, ensuring the dressing stays well-absorbed.
- Granite mortar and pestle: Useful for making fresh ingredients like herb pastes or salad dressings.
- Mandoline slicer: Allows precise cutting of vegetables into uniform shapes for consistent texture in salads.
- Measuring cups and spoons: For accurately measuring ingredients, including oils and spices.
- Colander: Useful for rinsing vegetables thoroughly before use.
- Salad tongs: Ideal for tossing salads without contaminating them with hands.
2 cups whole grain quick-cooking bulgur (11 to 12 ounces)
2 15- to 16-ounce cans garbanzo beans (chickpeas), drained
2 1/2-pint containers small red and/or yellow cherry tomatoes
1 cup diced unpeeled English hothouse cucumber
1 cup diced roasted red peppers from jar
2/3 cup (packed) chopped fresh dill
1/4 cup white balsamic vinegar
1 tablespoon ground cumin
6 tablespoons olive oil
I publish delicious recipes that most of the times required 10 ingredients or less and 30 minutes or less to prepare.
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