Bulgar With Vegetable Salad Recipe

Name: Bulgar With Vegetable Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups water or 2 cups vegetable stock; ¾ teaspoon salt; 1 cup Bulgar wheat; 1 cup marinated artichoke hearts, reserve liquid; 1 large carrot, shredded; 2 large celery, stalks thinly sliced; 1 green pepper, seeded and diced; 3 green onions, including tops, thinly sliced; ½ cup chopped parsley; 8 lettuce leaves; 3 eggs, hard boiled and quartered; 2 medium tomatoes, cut into wedges; 4 ounces sharp cheddar cheese, cut into julienne strips; 10 olives; 4 tablespoons lemon juice; 4 tablespoons olive oil; 1 teaspoon oregano; 1 teaspoon basil; ½ teaspoon pepper; 2 garlic cloves, minced; 1 tablespoon Dijon mustard

Servings: persons

2 cups water or 2 cups vegetable stock
¾ teaspoon salt
1 cup Bulgar wheat
1 cup marinated artichoke hearts, reserve liquid
1 large carrot, shredded
2 large celery, stalks thinly sliced
1 green pepper, seeded and diced
3 green onions, including tops, thinly sliced
½ cup chopped parsley
8 lettuce leaves
3 eggs, hard boiled and quartered
2 medium tomatoes, cut into wedges
4 ounces sharp cheddar cheese, cut into julienne strips
10 olives
4 tablespoons lemon juice
4 tablespoons olive oil
1 teaspoon oregano
1 teaspoon basil
½ teaspoon pepper
2 garlic cloves, minced
1 tablespoon Dijon mustard

1
Combine water and salt in a 3qt saucepan, bring to boil.
2
Stir in bulgar and reduce heat, cover and simmer for 10 minutes.
3
Prepare Mustard Dressing.
4
Add drained marinade from the artichokes to the dressing, mixing well.
5
Dicer artichokes and set aside.
6
Turn cooked bulgar into a large bowl, add dressing, stir gently.
7
If serving hot: stir in artichokes, carrots, celery, green pepper, onions and parsley.
8
Arrange lettuce on a serving platter and mound the bulgar mixture on top.
9
Surround with eggs.
10
Sprinkle with cheese and garnish with the olives.
11
For a cold salad: After adding the dressing, stir in the vegetables.
12
Cover and refrigerate for 2 hours before serving or until the following day.
13
Mound bulgar salad on lettuce leaves and garnish as above.

1106

kcal

Calories

100

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: 2 cups water or 2 cups vegetable stock, ¾ teaspoon salt, 1 cup Bulgar wheat, 1 cup marinated artichoke hearts, reserve liquid, and more.

Yes, Bulgar With Vegetable Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Bulgar With Vegetable Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions