Bulgur Salad in Lemon Baskets Recipe

Bulgur Salad in Lemon Baskets Recipe photo by Taste of Home

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

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Bulgur Salad in Lemon Baskets Recipe

Prep: 15 min. + standing

Yield: 12 Servings

15 15

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

Nutritional 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.

Originally published as Bulgur Salad in Lemon Baskets in Country Woman May/June 2002, p28

Seeding Tomatoes

Summer is the perfect time of year to enjoy fresh juicy tomatoes in all types of recipes. It's usually not necessary to remove the seeds from tomatoes before using. But for some recipes, seeding the tomatoes can improve the dish's appearance or eliminate excess moisture. For example, it's not important to seed tomatoes when preparing a tossed salad. But it's nice to remove the seeds when making creamy tomato soup to ensure a smooth texture. And using seeded tomatoes when assembling a casserole can prevent it from becoming watery. To remove the seeds from a tomato, cut it in half horizontally and remove the stem. Holding a tomato half over a bowl or sink, scrape out seeds with a small spoon or squeeze the tomato to force out the seeds. Then slice or dice as directed in the recipe.