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California Bulgur Salad with
Lemon Mint Dressing

No recipe image available.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.

Recipe Ingredients:

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

Cooking Directions:

  1. For Lemon Mint Dressing: Combine lemon juice, oil and honey with lemon peel and mint leaves; mix well. Makes about 1/2 cup.
  2. Sauté bulgur and mushrooms in butter until golden; add chicken broth, cover and bring to boil. Reduce heat and simmer 15 minutes. Cool.
  3. Toss cooled bulgur mixture with green onions and 1/4 cup Lemon Mint Dressing.
  4. 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.