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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