Rating: 4.5 stars
3 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 1
  • 4 star values: 0
  • 5 star values: 2

This tangy salad can be served chilled or at room temperature. Make at least a day ahead, so the bulgur will soften and absorb the lemon juice.

Joanne Weir
Recipe by Cooking Light June 2002

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Recipe Summary

Yield:
8 servings (serving size: 1 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Place bulgur in a large bowl. Combine juice, oil, 1 teaspoon salt, and garlic in a small bowl; stir well with a whisk. Drizzle juice mixture over bulgur. Layer onion, tomato, parsley, mint, dill, cucumber, and bell pepper evenly over bulgur mixture. Sprinkle with 3/4 teaspoon salt and black pepper. Cover with plastic wrap; refrigerate at least 24 hours or up to 48 hours before serving.

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Nutrition Facts

148 calories; calories from fat 26%; fat 4.2g; saturated fat 0.6g; mono fat 2.6g; poly fat 0.6g; protein 4.3g; carbohydrates 26.9g; fiber 6.1g; cholesterol 0mg; iron 1.6mg; sodium 532mg; calcium 40mg.
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