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Bulgur Salad in Lemon Baskets

Guest will "ooh" and "aah" at these fancy fruit bowls...and rave when they taste the mouthwatering veggie medley.—Taste of Home Test Kitchen

12 ServingsPrep: 15 min. + standing

Ingredients

2/3 cup uncooked bulgur
2 cups boiling water
1-1/3 cups diced seeded tomatoes
2 tablespoons sliced green onions
1/2 cup diced peeled cucumber
1/3 cup minced fresh parsley
3 tablespoons vegetable oil
3 tablespoons lemon juice
2 teaspoons sugar
1/2 teaspoon salt
1/2 teaspoon oregano
1/4 teaspoon pepper
12 medium lemons

Directions

Place bulgur in a bowl. Stir in water; cover and let stand for 30
minutes or until moist of the liquid is absorbed. Drain and squeeze
dry. Stir in the tomatoes, onions, cucumber and parsley. In a jar
with a tight-fitting lid, combine the oil, lemon juice, sugar, salt,
oregano and pepper; shake well. Pour over bulgur mixture and toss to
coat. Refrigerate.
Referring to Fig. 1 at top right, score a 1/2-in.-wide strip around
top of lemons for basket handles. Score peel from base of handle on
one side to opposite side. Cut along lines with a sharp knife.
Remove peel. Repeat on other side. Using a sharp knife and spoon,

2 of 2

Bulgur Salad in Lemon Baskets (continued)

Directions (continued)

scoop out pulp under handle and inside basket. Fill with salad.
Yield: 12 servings.

Nutrition Facts: 1 serving (1 each) equals 66 calories, 4 g fat (trace saturated fat), 0 cholesterol, 103 mg sodium, 8 g carbohydrate, 2 g fiber, 1 g protein.