Prep 12 mins
Cook 30 mins
A refreshing change of pace on the salad scene.
- 1 cup water
- 1⁄2 cup bulgur
- 1 cup diced cucumber
- 1⁄2 cup diced red bell pepper
- 1⁄2 cup diced zucchini
- 1⁄4 cup sliced radish
- 1⁄4 cup sliced green onion
- 3 tablespoons buttermilk
- 2 tablespoons mayonnaise
- 2 tablespoons chopped parsley
- 1⁄2 teaspoon dried oregano
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon pepper
- 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.
- In a mixing bowl, mix cooled bulgur with cucumber, bell pepper, zucchini, radish, and green onions.
- In another small bowl, stir together buttermilk, mayonnaise, parsley, oregano, and salt; pour dressing over salad and toss.
- Serve salad.
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.
Very good and very low calorie.
This salad was a nice change. We did feel however that the oregano was too much, maybe we will try using fresh dill in place of the oregano next time.