California Bulgur Salad with
Lemon Mint Dressing
This versatile bulgur salad can be served with light meat, such as chicken or fish and can be eaten alone or as a side dish.
Lemon Mint Dressing:
6 tablespoons lemon juice
2 tablespoons vegetable oil
4 teaspoons honey
2 teaspoons grated lemon peel
2 teaspoons fresh minced mint leaves*
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
- For Lemon Mint Dressing: Combine lemon juice, oil and honey with lemon peel and mint leaves; mix well. Makes about 1/2 cup.
- Sauté bulgur and mushrooms in butter until golden; add chicken broth, cover and bring to boil. Reduce heat and simmer 15 minutes. Cool.
- Toss cooled bulgur mixture with green onions and 1/4 cup Lemon Mint Dressing.
- Arrange bulgur, cabbage and kiwifruit on plates with sliced chicken or fish; drizzle with remaining Lemon Mint Dressing.
Makes 4 servings.
*One teaspoon dried crushed mint can be substituted.
Recipe provided courtesy California Kiwifruit Commission.