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The Colorful Plate
Salads and Soups

Peer Review Status: Internally Reviewed by Cancer Center Staff
First Published: 2000

Lemon Bulgur Salad

 Submitted by: Christine W. Riggs,
Wife of Charles E. Riggs, Jr., MD
Source: The Good Food Gourmet
by Jane Brady, W.W. Norton and Company, 1990

Salad: Dressing:
3/4 cup boiling water 3 Tablespoons fresh lemon juice
3/4 cup boiling defatted chicken broth 1 Tablespoons olive oil
1 cup bulgur 1/8 teaspoon cinnamon
3 Tablespoons currants Salt to taste
1/4 cup scallions, chopped 1/4-1/2 teaspoon fresh ground black pepper, to taste
1/4 cup pistachios  
  1. In a large bowl, combine the boiling water and broth with the bulgur. Let the bulgur stand for 40 minutes, until the liquid is absorbed.
  2. Combine the bulgur with the currants and scallions.
  3. In a small bowl, whisk together the dressing ingredients and add them to the bulgur mixture. Chill the bulgur salad 1 hour before serving it.
  4. Just before serving the salad stir in the chopped pistachios. Serve salad at room temperature.

Note: "This is a pleasant 'change of pace' salad, especially in the winter when traditional salad ingredients are not at their best."

Serves: 8 Nutrition Facts

Calories: 112 Saturated Fat: 0.5 gm
Carbohydrate: 18 gm Fiber: 5 gm
Cholesterol: 0 mg Protein: 4 gm
Fat: 4 gm Sodium: 85 mg

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