California Bulgur Salad with Lemon Mint Dressing


  • 1 cup bulgur wheat
  • 1/2 cup sliced mushrooms
  • 2 Tbsp butter or margarine
  • 2 cups chicken broth
  • 1/4 cup diagonally sliced green onions
  • Lemon Mint Dressing
  • 1 cup finely shredded red cabbage
  • 3 1/2 oz. each California kiwifruit, pared and sliced
  • 1 cooked chicken breast - 10 to 12 oz. boned, skinned and sliced or
  • 10 to 12 oz. cooked whitefish, cut into serving-sized pieces

Lemon Mint Dressing Ingredients:

  • 1/4 cup chopped mint
  • 1/4 cup chopped fresh parsley
  • 1 clove garlic, mashed
  • Juice of 1 lemon
  • 2 Tbsp olive oil
  • 1 tsp flax oil


Sauté bulgur and mushrooms in butter until golden; add chicken broth, cover and bring to boil. Reduce heat and simmer 15 minutes. Cool.

Toss cooled bulgur mixture with green onions and 1/4 cup Lemon Mint Dressing.

Arrange bulgur, cabbage and kiwifruit on plates with sliced chicken or fish; drizzle with remaining Lemon Mint Dressing.

Servings: 4
Submitted by: Recipe Group Member

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