• 1½ cups quick cooking bulgur
• 1½ cups boiling water
• 1½ cups grape tomatoes, quartered
• 1 cup chopped baby cucumber
• 1 cup chopped fresh parsley
• ½ cup sliced green onion
• ¼ cup chopped fresh mint
• 1½ teaspoons garlic pepper
• ⅓ cup fresh lemon juice
• ⅓ cup Dierbergs extra virgin olive oil

In large bowl, stir together bulgur and boiling water; let stand until softened and fluffy, about 1 hour. Drain off any excess liquid from bulgur.

 

Stir in tomatoes, cucumber, parsley, green onion, mint, and garlic pepper.

 

In 1-cup glass measure, whisk together lemon juice and olive oil. Drizzle over salad; toss until well mixed.

 

Cover and chill overnight to develop flavors. Serve chilled or at room temperature.

Servings: 10
Serving Size: Per Serving

Per Serving
Calories: 147
Cholesterol: 0 mg
Fat: 8 g
Sodium: 11 mg
Carbohydrates: 19 g
Protein: 3 g
Fiber:
Saturated Fat: 1 g