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Ingredients

• 1 1/2 cups  coarse bulgur
• 1 teaspoon  finely grated lemon zest
• 1/4 cup  fresh lemon juice
• 3 tablespoons  chopped dill
• 1/2 cup  extra-virgin olive oil
• 1 pound  large cooked shrimp, shelled
• 3 cups  baby spinach
• 4   radishes, thinly sliced
• 2 tablespoons  pine nuts
•   Kosher salt and freshly ground pepper

Description

Bulgur (a Quick-cooking Form Of Whole Wheat) Is Usually Boiled Before It's Eaten, But For This Terrific Main-course Salad, Melissa Rubel Jacobson Simply Softens It In Warm Tap Water Before Tossing It With Baby Spinach And Precooked Shrimp.

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