Bulgur Salad with Creamy Fennel Dressing

  • 3 cups cooked #3 coarse bulgur
  • 1/2 cup coarsely chopped parsley
  • 1/2 cup mayonnaise
  • 1 tbsp. lemon juice
  • 1 tbsp. Dijon mustard
  • Romaine Lettuce
  • 1 tsp. fennel seeds
  • lemon wedges
  1. In small bowl, combine mayonnaise, Dijon mustard, and fennel seeds. Mix well. Set aside. In large bowl combine cooked bulgur, fennel dressing, and parley; stir to mix. Cover and refrigerate at least 1 hour or overnight. Stir in lemon juice. Serve on bed of romaine with lemon wedges.