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Bulgur Salad in Lemon Baskets

 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


  • 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


  • 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.
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.