Bulgur Salad in Lemon Baskets Recipe

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

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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
MAKES:
12 servings
TOTAL TIME:
Prep: 15 min. + standing
MAKES:
12 servings
TOTAL TIME:
Prep: 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, scoop out pulp under handle and inside basket. Fill with salad. Yield: 12 servings.
Editor's Note: Look for quinoa in the cereal, rice or organic food aisle.
Originally published as Bulgur Salad in Lemon Baskets in Country Woman May/June 2002, p28

Nutritional Facts

1 each: 66 calories, 4g fat (0 saturated fat), 0 cholesterol, 103mg sodium, 8g carbohydrate (1g sugars, 2g fiber), 1g protein.

  • 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
  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.
Editor's Note: Look for quinoa in the cereal, rice or organic food aisle.
Originally published as Bulgur Salad in Lemon Baskets in Country Woman May/June 2002, p28

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