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Sally's Bulgur Salad

Photo Credit
S. Perreault
Written By: The Old Farmer’s Almanac Editors The Almanac Editors and Staff
Yield
Makes about 6 servings.
Category
Salads
Course
Salads
Credit
The Old Farmer's Almanac Everyday Cookbook

This recipe comes from an Old Farmer’s Almanac family member who wanted to introduce grains into her 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

The Old Farmer’s Almanac Editors

The Almanac Editors and Staff

Under the guiding hand of its first editor, Robert B. Thomas, the premiere issue of The Old Farmer’s Almanac was published in 1792 during George Washington’s first term as president.Today, the Almanac...
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Comments

<span>Ronald Stewart</span> Sat, 01/16/2021 - 09:46
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.