Bulgur Salad with Minted Yogurt Dressing

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Bulgur Salad with Minted Yogurt Dressing

 

3/4 cup #2 medium bulgur

black pepper

1 1/2 cups water

1/8 tsp. cayenne pepper

3/4 cup plain low-fat yogurt

1 large zucchini, diced

6 Tbsp. minced Italian parsley

1/2 lb. mushrooms, cleaned, trimmed, finely diced

6 Tbsp. minced fresh basil

1 large celery, diced

4 Tbsp. minced fresh mint

1/2 large red bell pepper, diced

2 Tbsp. fresh lemon juice

2 medium green onions, minced

2 Tbsp. olive oil

2 Tbsp. lightly toasted pine nuts

1 medium 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. Serves

8.

 

 

 

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