Bulgur Salad with Lemon Vinaigrette

Sephardic Jews who migrated to Syria, Lebanon, and Turkey learned to use bulgur as an alternative to rice. This salad lends color to the holiday table. It's also good with feta cheese as a lunch entrée.

Yield: 8 servings (serving size: 3/4 cup)

Ingredients

• 1 1/4  cups  uncooked bulgur
• 1 1/4  cups  boiling water
• 1  cup  diced seedless cucumber
• 1  cup  diced seeded plum tomato (about 2 tomatoes)
• 1/2  cup  chopped fresh flat-leaf parsley
• 1/2  cup  chopped radishes
• 1/4  cup  chopped green onions
• 1/2  teaspoon  grated lemon rind
• 1/4  cup  fresh lemon juice
• 1 1/2  tablespoons  extravirgin olive oil
• 3/4  teaspoon  salt
• 1/2  teaspoon  freshly ground black pepper

Preparation

Combine bulgur and 1 1/4 cups boiling water in a large bowl. Cover and let stand 30 minutes or until bulgur is tender. Drain; return bulgur to bowl. Add cucumber and the next 4 ingredients (through onion).

Combine rind and remaining ingredients in a small bowl, stirring with a whisk. Drizzle over bulgur mixture; toss well. Cover and chill at least 1 hour.

Nutritional Information

Calories:

107 (24% from fat)

Fat:

2.9g (sat 0.4g,mono 1.9g,poly 0.4g)

Protein:

3.1g

Carbohydrate:

19g

Fiber:

4.6g

Cholesterol:

0.0mg

Iron:

1mg

Sodium:

228mg

Calcium:

20mg