bulgur salad with lemon-cumin dressing
I love to eat salads made with whole grains. For this salad, you will need a fine grain bulgur. If you have a coarser grain bulgur or want to substitute farro or wheat berries or even barley, just cook the desired grain instead of soaking it. Otherwise, the recipe remains the same. You could also soak/cook your grain in chicken broth for more flavor. I like to make extra since, once prepared, the grains are good for 3 days if kept in the refrigerator. I also toss whole grains in a tossed salad, soup, you name it! Quinoa would also work great in this salad.
Blue Ribbon Recipe
We loved this flavor-packed salad. The salad is refreshing filled with crisp, cool cucumber, sweet yellow tomatoes, and zesty red onion. Lucy's lemon cumin dressing really elevates the salad and makes all the flavors come alive. Don't be surprised if you find yourself going back for thirds.
Ingredients
- 1 cup uncooked fine grain bulgur
- 2 cups boiling water
- 12 ounces deli-style turkey, 3/4-inch dice
- 2 medium yellow tomatoes, coarse chop
- 1 - cucumber, diced
- 1/2 small red onion, chopped fine
- 1/3 cup chopped parsley
- - prepared hummus
- LEMON-CUMIN DRESSING
- 1/4 cup fresh lemon juice
- 2 tablespoons olive oil
- 1/2 teaspoon ground cumin
- 1/4 teaspoon salt
- 1/4 teaspoon fresh ground black pepper
How To Make bulgur salad with lemon-cumin dressing
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Step 1Add the boiling water to the bulgur. -
Step 2Cover and let soak 30 minutes.
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Step 3Meanwhile, whisk together the dressing ingredients and set aside.
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Step 4In a large bowl, combine the diced turkey, chopped tomato, cucumber, and red onion.
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Step 5Drain the bulgur.
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Step 6Add to the large bowl.
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Step 7Pour the dressing over the salad in the large bowl.
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Step 8Toss to combine.
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Step 9To Serve: Smear some of the hummus on individual plates. Pile the salad next to the hummus and garnish with parsley.
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