Sally's Bulgur Salad

Recipe for Sally's Bulgur Salad
S. Perreault


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


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.


Makes about 6 servings.

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Black Bean and Rice Salad

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.