Bulgur Salad Recipe

Name: Bulgur Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ½ cup Bulgar wheat; ½ cup dried apricot halves, quartered (about 20); ¼ cup raisins; ⅓ cup snipped parsley; ¼ cup sliced green onion; ¼ cup orange juice; 1 tablespoon olive oil; ½ teaspoon dried oregano, crushed; 1 large tomatoes, seeded and chopped; ⅓ cup plain low-fat yogurt; ½ teaspoon salt; lettuce, nice crisp romaine; toasted pine nuts (optional)

Servings: persons

½ cup Bulgar wheat
½ cup dried apricot halves, quartered (about 20)
¼ cup raisins
⅓ cup snipped parsley
¼ cup sliced green onion
¼ cup orange juice
1 tablespoon olive oil
½ teaspoon dried oregano, crushed
1 large tomatoes, seeded and chopped
⅓ cup plain low-fat yogurt
½ teaspoon salt
lettuce, nice crisp romaine
toasted pine nuts (optional)

1
rinse and drain bulgur.
2
In medium bowl combine bulgur, apricots, raisins, parsley, onion, orange juice, olive oil, oregano and salt.
3
Mix well.
4
Add tomato and yogurt.
5
Toss to mix.
6
Cover and chill several hours or overnight.
7
Line 4 salad plates with romaine lettuce, Stir bulgar mixture, spoon over lettuce leaves.
8
Just before serving, sprinkle with pine nuts.

kcal

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Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 13 ingredients. The key ingredients include: ½ cup Bulgar wheat, ½ cup dried apricot halves, quartered (about 20), ¼ cup raisins, ⅓ cup snipped parsley, and more.

Yes, Bulgur 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.

Bulgur Salad

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