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Versatile bulgur salad can be served with light meat, such as chicken or fish and can be eaten alone or as a side dish.

California Bulgur Salad with Lemon Mint Dressing

1 cup bulgur wheat
1/2 cup sliced mushrooms
2 tablespoons butter or margarine
2 cups chicken broth
1/4 cup diagonally sliced green onions
Lemon Mint Dressing (recipe follows)
1 cup finely shredded red cabbage
2 to 3 (about 3 to 3 1/2 ounces each) California kiwifruit, pared and sliced
1 cooked chicken breast (10 to 12 ounces) boned, skinned and sliced or 10 to 12 ounces cooked whitefish, cut into serving-sized pieces

1. Sauté bulgur and mushrooms in butter until golden; add chicken broth, cover and bring to boil. Reduce heat and simmer 15 minutes. Cool.
2. Toss cooled bulgur mixture with green onions and 1/4 cup Lemon Mint Dressing.
3. Arrange bulgur, cabbage and kiwifruit on plates with sliced chicken or fish; drizzle with remaining Lemon Mint Dressing.

Makes 4 servings.

Lemon Mint Dressing: Combine 6 tablespoons lemon juice, 2 tablespoons vegetable oil and 4 teaspoons honey with 2 teaspoons each grated lemon peel and fresh minced mint leaves*; mix well. Makes about 1/2 cup.

*One teaspoon dried crushed mint can be substituted.

Recipe provided courtesy California Kiwifruit Commission.

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