You can make this fresh, summery picnic dish up to two days ahead. If you’d like a fresh herb garnish, pack the leaves separately, and sprinkle onto the salad shortly before serving.

How to Make It

Bring water to a boil in a small saucepan.

Combine the boiling water and bulgur in a mixing bowl. Let mixture stand, covered, 20 minutes or until all water is absorbed.

Place the mint, oil, lemon juice, salt, and pepper in a blender; process until pureed.

Use a fork to fluff the bulgur. Add the dressing, cucumber, blue­berries, onion, and feta to the grains; toss to combine.


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