Bulgur Salad with Creamy Fennel Dressing

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Bulgur Salad with Creamy Fennel Dressing

 

3 cups cooked #3 coarse bulgur

1/2 cup coarsely chopped parsley

1/2 cup mayonnaise

1 Tbsp. lemon juice

1 Tbsp. Dijon mustard

Romaine Lettuce

1 tsp. fennel seeds

Lemon wedges

 

In small bowl, combine mayonnaise, Dijon mustard, and

fennel seeds. Mix well. Set aside. In large bowl

combine cooked bulgur, fennel dressing, and parley;

stir to mix. Cover and refrigerate at least 1 hour or

overnight. Stir in lemon juice. Serve on bed of

romaine with lemon wedges.

Makes 6 servings.