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Sally's Bulgur Salad

Photo Credit
S. Perreault
The Editors
Yield
Makes about 6 servings.
Category
Salads
Course
Salads
Credit
The Old Farmer's Almanac Everyday Cookbook
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This recipe comes from our editor-in-chief’s wife, Sally.  She wanted to introduce grains into the family’s diet, so she concocted this simple and delicious bulgur salad.

Ingredients
1 cup bulgur
3/4 cup chopped dried cherries or cranberries
3/4 cup chopped pecans
3/4 cup chopped fresh parsley
3/4 cup chopped fresh chives
3/4 cup chopped fresh mint
1/2 cup fresh lemon juice
1 teaspoon sugar
1/2 cup olive oil
Instructions

Put the bulgur into a large bowl and just cover it with boiling water. Set aside for 2 hours or until all liquid is absorbed. Mix in cherries, pecans, parsley, chives, and mint.

In a separate bowl or jar with a lid, combine the lemon juice and sugar. Stir or shake until the sugar dissolves. Slowly mix in the olive oil.

Pour the dressing over the salad before serving.

About The Author

The Old Farmer's Almanac Editors

We love introducing fun new recipes as well as time-tested recipes, straight from the archives! Read More from The Old Farmer's Almanac Editors
 

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Comments

Ronald Stewart (not verified)

3 years 10 months ago

This is really tasty and requires no cooking.

2 cups cooked rice cooled to room temperature
4 green onions chopped
1 can black beans drained and rinsed
1 medium tomato diced
½ cup shredded cheddar cheese
¼ cup light Italian dressing
1 tablespoon lime juice
1 tablespoon fresh clipped parsley

Combine ingredients in large bowl pour dressing and lime juice over rice and toss.