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Turkey & Bulgur Salad

 Turkey & Bulgur Salad
Cranberry juice concentrate gives this wonderful luncheon salad a burst of flavor. Carole likes to line a serving platter with lettuce leaves and mound the salad in the center for a pretty presentation. Carole Resnick - Cleveland, Ohio
6 ServingsPrep: 25 min. + standing


  • 1-1/2 cups reduced-sodium chicken broth
  • 1/2 cup water
  • 1 cup bulgur
  • 2 cups cubed cooked turkey breast
  • 1 small cucumber, finely chopped
  • 1 cup garbanzo beans or chickpeas, rinsed and drained
  • 3 green onions, thinly sliced
  • 1/4 cup sliced ripe olives
  • 3 tablespoons dried cranberries
  • 1/4 cup olive oil
  • 3 tablespoons lime juice
  • 2 tablespoons thawed cranberry juice concentrate
  • 1 cup cherry tomatoes, halved
  • 3 tablespoons minced fresh parsley


  • In a small saucepan, bring broth and water to a boil. Place bulgur in
  • a large bowl. Stir in broth mixture. Cover and let stand for 30
  • minutes or until most of the liquid is absorbed. Drain. Stir in the
  • turkey, cucumber, beans, onions, olives and cranberries.
  • In a small bowl, whisk the oil, lime juice and cranberry juice
  • concentrate. Stir into bulgur mixture. Add tomatoes and parsley;
  • gently toss to coat. Serve at room temperature or chilled. Yield: 6
  • servings.

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Turkey & Bulgur Salad (continued)

Nutritional Facts: 1-1/2 cups equals 302 calories, 11 g fat (2 g saturated fat), 40 mg cholesterol, 283 mg sodium, 32 g carbohydrate, 7 g fiber, 20 g protein. Diabetic Exchanges: 2 starch, 2 lean meat, 2 fat.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.