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Bulgur-Asparagus Salad

  • 1/8 tsp Peppercorns ground
  • 1-1/3 cups Water
  • 1 lb Asparagus (fresh)
  • 1/4 cup Green Onion thinly sliced
  • 1/4 cup Sweet Red Bell Pepper seeded & chopped
  • 1 Tomato medium sized
  • 3 Basil Leaves medium-sized, rolled & sliced
  • 2 Tbsp White Wine Vinegar
  • 2 tsp Olive Oil
  • 1/4 tsp Sea Salt
  • 2/3 cup Golden Bulgur


In a medium-sized saucepan bring water to a boil; stir in bulgur, cover and
simmer for 15 minutes or until all water is absorbed. Remove from saucepan and allow to cool.

Wash and cut asparagus into 2" pieces (bite size). Prepare green onion, red bell
pepper, tomato and fresh basil.

In a large serving bowl combine the bulgur and fresh vegetables including the basil; lightly toss.

In a small mixing bowl combine the white wine vinegar, olive oil, salt and pepper (if using). Whisk together. Pour dressing over bulgur and veggie mixture and toss. Makes 2 generous servings.

Recipe courtesy of B. Strand, Portland, Oregon

Bulgur-Asparagus Salad


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Products Used in this Recipe

Baking Aids
Sea Salt

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Golden Bulgur

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