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Recipe for Sally's Bulgur Salad | Almanac.com

Sally's Bulgur Salad

Photo Credit
S. Perreault
Yield
Makes about 6 servings.
Category
Course
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.

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The Almanac Chefs

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