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Bulgur Salad With Minted Yogurt Dressing

Leora Fishman's
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Serves/Makes: 8
Ready in: 30-60 minutes

  • 3/4 cup #2 medium bulgur
  • black pepper
  • 1 1/2 cup water
  • 1/8 teaspoon cayenne pepper
  • 3/4 cup plain low-fat yogurt
  • 1 large zucchini, diced
  • 6 tablespoons minced fresh Italian parsley
  • 1/2 pound mushrooms, cleaned, trimmed, finely diced
  • 6 tablespoons minced fresh basil
  • 1 large celery, diced
  • 4 tablespoons minced fresh mint
  • 1/2 large red bell pepper, diced
  • 2 tablespoons fresh lemon juice
  • 2 medium green onions, minced
  • 2 tablespoons olive oil
  • 2 tablespoons lightly toasted pine nuts
  • 1 clove garlic, peeled and pressed

In a medium saucepan, combine the bulgur and water. Bring to a boil, cover, reduce heat to medium, and steam for 10 minutes. Remove the lid; stir and let sit for 10 minutes.

Stir together yogurt, parsley, basil, mint, lemon juice, olive oil, garlic, black pepper and cayenne. Set aside.

In a large bowl, combine the bulgur with the zucchini, mushrooms, celery, red pepper, green onions, and dressing. Refrigerate until ready. Garnish with the pine nuts and serve.


Recipe Source: cdkitchen.com

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