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Cook'n with Betty Crocker 
Cook'n with Pillsbury 
Cook'n with a Taste of Home 
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Easy Vegetable Bulgur Salad |
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Serves: 12 Print this RecipeServing Size: 1/2 cup Annette Erbeck - Mason, Ohio Bake-Off® Contest 33, 1988 Enjoy the tender, nutty texture of nutritious bulgur in this colorful salad. Bulgur is kernels of whole wheat that have been steamed, dried and crushed. 1 cup uncooked cracked bulgur wheat 2 cups boiling water 1 (1-pound) package frozen broccoli, cauliflower and carrots 1/2 cup chopped fresh parsley 1/4 cup sliced green onions 1/2 to 1 cup purchased Italian salad dressing __Annette Erbeck ..........Click the Edit tab and select this entry to learn more about this Bake-Off® Contest Winner. In medium bowl, combine bulgur and boiling water. Let stand I hour. Drain well. To thaw vegetables, place in colander under cold running water for 6 minutes. Drain well. In large bowl, combine softened bulgur, thawed vegetables, parsley, green onions and Italian dressing; blend well. Cover; refrigerate I to 2 hours to blend flavors. Store in refrigerator. Nutrition Per Serving (1/2 cup): Calories 160; Protein 2g; Carbohydrate 15g; Fat 109; Sodium 170mg From "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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