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Bulgur Salad in Lemon Baskets Recipe
Bulgur Salad in Lemon Baskets Recipe photo by Taste of Home

Bulgur Salad in Lemon Baskets Recipe

Publisher Photo
Guest will "ooh" and "aah" at these fancy fruit bowls...and rave when they taste the mouthwatering veggie medley.—Taste of Home Test Kitchen
TOTAL TIME: Prep: 15 min. + standing
MAKES:12 servings
TOTAL TIME: Prep: 15 min. + standing
MAKES: 12 servings

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

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.

Directions

  1. 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.
  2. 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.
Originally published as Bulgur Salad in Lemon Baskets in Country Woman May/June 2002, p28

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.

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