Bulgur Salad with Lemon Vinaigrette

Sephardic Jews who migrated to Syria, Lebanon, and Turkey learned to use bulgur as an alternative to rice. This salad lends color to the holiday table. It's also good with feta cheese as a lunch entrée.

Yield: 8 servings (serving size: 3/4 cup)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 107
  • Calories from fat: 24%
  • Fat: 2.9g
  • Saturated fat: 0.4g
  • Monounsaturated fat: 1.9g
  • Polyunsaturated fat: 0.4g
  • Protein: 3.1g
  • Carbohydrate: 19g
  • Fiber: 4.6g
  • Cholesterol: 0.0mg
  • Iron: 1mg
  • Sodium: 228mg
  • Calcium: 20mg

Ingredients

  • 1 1/4 cups uncooked bulgur
  • 1 1/4 cups boiling water
  • 1 cup diced seedless cucumber
  • 1 cup diced seeded plum tomato (about 2 tomatoes)
  • 1/2 cup chopped fresh flat-leaf parsley
  • 1/2 cup chopped radishes
  • 1/4 cup chopped green onions
  • 1/2 teaspoon grated lemon rind
  • 1/4 cup fresh lemon juice
  • 1 1/2 tablespoons extravirgin olive oil
  • 3/4 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper

Preparation

  1. Combine bulgur and 1 1/4 cups boiling water in a large bowl. Cover and let stand 30 minutes or until bulgur is tender. Drain; return bulgur to bowl. Add cucumber and the next 4 ingredients (through onion).
  2. Combine rind and remaining ingredients in a small bowl, stirring with a whisk. Drizzle over bulgur mixture; toss well. Cover and chill at least 1 hour.
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