Zesty Bulgur Salad

  • 1 cup #1 fine bulgur
  • 1/2 cup raisins
  • 1 tsp. olive oil
  • 1 cup lean pork (or chicken (shredded, cooked))
  • 1 1/2 cups chopped onion
  • 1 cup Jarlsberg Lite cheese (shredded)
  • 2 tsp. curry powder
  • 1 cup Italian dressing
  • 2 cups broth ((vegetable, beef, or chicken))
  • 1/2 tsp. dry mustard
  • 2/3 cup red or yellow pepper (chopped )
  • 1/4 tsp. ground ginger
  • 1/4 to 1/2 cup red or sweet white onion (chopped)
  • 3/4 tsp. curry powder
  • 1 cup celery (chopped)
  1. Whisk last 4 ingredients together and set aside. Over high heat, toast bulgur wheat kernels, shaking pan and/ or stirring until fragrant–about 3 minutes. Remove from pan. Turn heat to medium; add oil and cook onion until softened. Return bulgur to pan. Add curry powder; stir and cook 2 minutes. Add broth, cover tightly and simmer 10 minutes. Turn off heat and let cool, then chill. Before serving, add pepper, onion, celery, raisins, pork, and cheese. Toss with dressing and refrigerate until serving time. Serve on seasonal greens or shredded cabbage.