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Bulgur Wheat Salad

Contributed by: Bob's Red Mill Natural Foods

Recipe courtesy of the Oregon Wheat Commission

Dressing

  • 1 Tb Water
  • 4 Tb Olive Oil
  • 1 large Lemon, squeezed fresh lemon juice

  • 1/8 tsp ground Pepper
  • 1/4 tsp Sea Salt
  • 6 stalks Celery, chopped
  • 1 bunch Green Onion, chopped
  • 3 medium Tomatoes, seeded & chopped
  • 1 bunch Fresh Parsley, finely chopped

Directions

Presoak light bulgur in water to cover for 1 hour.

Rinse bulgur and set aside.

In a bowl combine olive oil, juice from one lemon and water, add presoaked and rinsed bulgur to marinade for 15-20 minutes.

Wash and prepare vegetables. Using a large serving bowl toss together the bulgur-marinade mixture with the vegetables. Serve salad at room temperature or cold. Makes 8 servings.
Bulgur Wheat Salad

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Products Used in this Recipe

Bulgur (Light)
 Entrees
Bulgur (Light)
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Sea Salt
 Baking Aids
Sea Salt
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Nutritional Information

Serving Size: 1 serving (130g) Amount Per
Serving 		% Daily
Value
Calories 160  
Calories from Fat 70  
Total Fat 7g 11%
Saturated Fat 1g 5%
Trans Fat g %
Cholesterol g %
Sodium 75mg 3%
Potassium g %
Total Carbohydrate 20g 7%
Dietary Fiber 3g 12%
Sugars 2g 0%
Protein 3g 6%
Phosphorus g %
     
     
     
     
* Percent Daily Values (DV) are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.