real life test kitchen: vegetable and grain salad with creamy chive yogurt dressing

This quick-cooking meal was perfect for this past weekend. It was so beautiful outside here in New York City, I certainly didn’t want to spend the whole evening in front of the stove! Quickly sauteed vegetables add crunch while the yogurt dressing gives this dish a bright and tangy flavor. Toss everything with your favorite grain (I used bulgur), and you’ve got dinner in no time. I added some lightly seasoned tofu for an extra hit of protein. –Erica P. Click for the recipe!

– 1 Tbsp. olive oil
– 1/2 of a large yellow onion, chopped
– 1 cup bulgur (or another quick cooking grain such as, couscous or quinoa)

– 1 Tbsp. olive oil
– 2 heads baby bok choy, separated into leaves
– 12 spears asparagus, cut into 2-inch pieces
– 1/4 cup frozen green peas

– 1/2 cup Greek yogurt
– 2 Tbsp. snipped chives
– splash chardonnay vinegar (or use white wine vinegar)
– 1 tsp. whole grain mustard
– hot sauce, to taste

1 In a saucepan, saute the onion in a bit of oil until translucent. Add the grain and stir to coat in oil. Finish cooking grain according to package directions. Season with salt and pepper.
2 Meanwhile, in a small bowl, stir together all of the yogurt ingredients. Taste and adjust seasoning.
3 In a large skillet, heat the oil until it shimmers. Add all of the vegetable and saute until crisp tender. This should only take a couple of minutes. Season with salt and pepper. Toss everything together in a large bowl and dig in!

From our partners
Megan B

This looks super tasty! I was just thinking about bringing some bulgur into my life, too!