Bulgur Salad with Lemon Mint Dressing
Created by Engrossed on May 18, 2013
- Servings: 4
- Prep Time: 10m
- Cook Time: 30m
- Recipe #9626
Ingredients
- 1 cup bulgur wheat
- 1/2 cup mushrooms, sliced
- 2 tablespoons butter or margarine
- 2 cups chicken broth
- 1/4 cup green onions, diagonally sliced
- 1 cup red cabbage, finely shredded
- 2 to 3 kiwifruit, pared and sliced (about 3 to 3 1/2 oz. each)
- 10 to 12 ounces chicken breast (cooked boneless skinless chicken breast or cooked whitefish, cut into serving-sized pieces) (optional)
- LEMON MINT DRESSING
- 6 tablespoons fresh lemon juice
- 2 tablespoons olive oil
- 4 teaspoons honey (or agave nectar)
- 2 teaspoons grated lemon peel
- 2 teaspoons fresh mint, chopped (or 1tsp dried)
How to Make
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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.
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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.
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Step 3: Toss with green onions and 1/4 cup Lemon Mint Dressing.
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Step 4: Arrange bulgur, cabbage and kiwifruit on plates with sliced chicken or fish (if using); drizzle with remaining Lemon Mint Dressing.
Nutritional Facts
- 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