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 For bulgur salad with lemon-cumin dressing
uncooked fine grain bulgur
deli-style turkey, 3/4-inch dice
yellow tomatoes, coarse chop
red onion, chopped fine
fresh lemon juice
fresh ground black pepper
How To Make bulgur salad with lemon-cumin dressing
Add the boiling water to the bulgur.
Cover and let soak 30 minutes.
Meanwhile, whisk together the dressing ingredients and set aside.
In a large bowl, combine the diced turkey, chopped tomato, cucumber, and red onion.
Drain the bulgur.
Add to the large bowl.
Pour the dressing over the salad in the large bowl.
Toss to combine.
To Serve: Smear some of the hummus on individual plates. Pile the salad next to the hummus and garnish with parsley.
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