Vegetable-Bulgur Salad with Buttermilk Dressing

READY IN: 42mins
Debbwl
Recipe by Sue Lau

A refreshing change of pace on the salad scene.

Top Review by cpenner

A nice change from the usual bulgur salad (tabbouleh). I used coarse whole wheat bulgur, used soy milk soured with a bit of lemon juice instead of buttermilk, and used ultra low fat mayonnaise. I enjoyed it and will be keeping the recipe on file. This would be a good salad for picnics and potlucks.

Ingredients Nutrition

Directions

  1. In a suacepan, bring the 1 cup water to a boil and stir in the bulgur; return to a boil; reduce heat and simmer, covered, for 20 minutes; remove from heat and allow to cool.
  2. In a mixing bowl, mix cooled bulgur with cucumber, bell pepper, zucchini, radish, and green onions.
  3. In another small bowl, stir together buttermilk, mayonnaise, parsley, oregano, and salt; pour dressing over salad and toss.
  4. Serve salad.

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