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A refreshing, nutritious salad that’s great for keeping in the fridge for easy lunches all week long.
Bring 2 cups of lightly salted water to a boil and add the bulgar wheat. Cover, lower the heat and simmer for about 15 minutes. Remove the pot from the heat and allow to sit, uncovered, for another 15 minutes. Fluff the grains with a fork and let cook.
Make the dressing by whisking together the olive oil, lemon juice and mustard. Season to taste. When the grains have cooled, add the chopped vegetables and dressing. Toss with the parsley and serve at room temperature.
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