Bulgur Salad with Minted Yogurt Dressing
Servings 8
Ingredients
- 3/4 cup #2 medium bulgur
- Black pepper
- 1 1/2 cups water
- 1/8 tsp. cayenne pepper
- 3/4 cup plain low-fat yogurt
- 1 large large zucchini diced
- 6 tbsp. minced Italian parsley
- 1/2 lb. mushrooms cleaned, trimmed, finely diced
- 6 tbsp. minced fresh basil
- 1 large celery diced
- 4 tbsp. minced fresh mint
- 1/2 large large red bell pepper diced
- 2 tbsp. fresh lemon juice
- 2 medium green onions minced
- 2 tbsp. olive oil
- 2 tbsp. lightly toasted pine nuts
- 1 medium clove garlic peeled and pressed
Instructions
- In a medium saucepan, combine the bulgur and water. Bring to a boil, cover, reduce heat to medium, and steam for 10 minutes. Remove the lid; stir and let sit for 10 minutes. Stir together yogurt, parsley, basil, mint, lemon juice, olive oil, garlic, black pepper and cayenne. Set aside. In a large bowl, combine the bulgur with the zucchini, mushrooms, celery, red pepper, green onions, and dressing. Refrigerate until ready. Garnish with the pine nuts and serve.
Leave A Comment
You must be logged in to post a comment.