Serves 4.


1/2 cup #3 coarse bulgur wheat

1/2 cup slivered almonds

1 cup Feta cheese, crumbled

1 cup dried fruit: raisins, dates, cranberries, cherries, diced apricots, or combined

2 large green onions, thinly slice

3 or 4 cups rough cut baby kale or a blend of baby kale and arugula

3 or 4 lemons, zest and juice, to taste

Kosher salt and cracked black pepper

Olive oil


Place bulgur in a large bowl and cover with warm water, toss with a fork, and leave to absorb for 30-45 minutes. Squeeze water out of the bulgur in handfuls to eliminate all the liquid.  Add the remaining ingredients to the bulgur, and mix with a fork to combine.

Cover and refrigerate for at least 3 hours, checking lemon flavor and seasoning to taste.

Add a drizzle of fine olive oil on the top of the salad at the time of serving.