Bulgur and Orange Salad

Cuisine: Contemporary

Category: grain

Servings: 6


1/3 cup uncooked bulgur
3/4 cup chopped orange sections (about
1 large orange)
3/4 cup chopped fresh parsley
1/2 cup chopped tomato (about
1 small)
1/2 cup chopped onion (about
1 medium)
2 tablespoons lemon juice
2 teaspoons grated orange peel
2 teaspoons olive or vegetable oil
1/2 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon crushed red pepper


Bulgur is coarsely cut wheat berries that have been parboiled, toasted and partially de-branned. Here, it adds chewiness and fiber to this lively citrus salad. If you like, substitute 1/4 cup fresh mint leaves for a third of the parsley. Cook bulgur as directed on package--except omit salt. Toss bulgur and remaining ingredients in glass or plastic bowl. Cover and refrigerate about 2 hours or until chilled. 6 servings

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