Bulgur Salad with Lemon Mint Dressing

10m
Prep Time
30m
Cook Time
40m
Ready In


"Sounds refreshing, healthy, and delicious! This could easily be made Vegan. Found on a CA Kiwi website. Posted for the You Want What?! recipe posting game."

Original is 4 servings
  • LEMON MINT DRESSING

Nutritional

  • Serving Size: 1 (386.3 g)
  • Calories 428.3
  • Total Fat - 16.9 g
  • Saturated Fat - 3 g
  • Cholesterol - 75.5 mg
  • Sodium - 962.8 mg
  • Total Carbohydrate - 43.4 g
  • Dietary Fiber - 8.9 g
  • Sugars - 11.5 g
  • Protein - 30.6 g
  • Calcium - 65.1 mg
  • Iron - 2.4 mg
  • Vitamin C - 113.3 mg
  • Thiamin - 0.2 mg

Step by Step Method

Step 1

Prepare the dressing: Combine 6 tablespoons lemon juice, 2 tablespoons olive oil and 4 teaspoons honey with 2 teaspoons each grated lemon peel and fresh minced mint leaves; mix well. Makes about 1/2 cup.

Step 2

In a medium pot, saute bulgur and mushrooms in butter until golden; add chicken broth, cover and bring to boil. Reduce heat and simmer 15 minutes. Cool.

Step 3

Toss with green onions and 1/4 cup Lemon Mint Dressing.

Step 4

Arrange bulgur, cabbage and kiwifruit on plates with sliced chicken or fish (if using); drizzle with remaining Lemon Mint Dressing.

Tips


No special items needed.

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