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Gaining a Testimony of the Do's of the Word of Wisdom

Bulgur Salad


This is one of my favorite salads. It keep in the fridge for a week and leaves me feeling really full. It is not a regretful full, as in why did I eat all of that burrito that was as thick as a mailing tube? No, it is a satisfactory full, like I ate that and now I am done and feel great. And energized. Whole grains do that for me. I have been on a wee bit of a kick these last few days and this salad really launched it. Why haven’t I made it for six months is an excellent question.


I’m so glad to have it back. The crunch of the nuts with the sweet tang of the dried cherries and filling nuttiness of the bulgur with the zippy lemon dressing. Oh, happy lunch. Also an excellent pita bread filling. And did I mention the possibilities? They are really endless with this recipe. Sub out the grain for whole food storage wheat, quinoa, millet or whatever you have kicking around. Swap the dried cherries for another fruit, dried or fresh. 


This recipe was geared for pantry or food storage items, but I prefer fresh when I have it so I swap out red onion for the dried and fresh herbs whenever possible. Make the recipe your own and enjoy it and share it too. This is one of my favorites to bring to others since it is travels so nicely and is a nice change from the standard casserole others often bring.


Another option if you are digging on raw food- soak your grains overnight with room temperature water and drain in the morning and assemble your salad from there.

Bulgur Salad
adapted from Cheryl Driggs 


1 cup bulgur
4 cups very hot water
1/4 c. thinly sliced red onion
1/4 c. fresh parsley, chopped
1 cup walnuts, toasted and finely chopped
1/2 cup golden raisins or cherries
2 tablespoons fresh lemon juice
2 tablespoons red wine vinegar
1 teaspoon ground coriander
1/2 teaspoon sea salt
1/4 teaspoon pepper
2 tablespoons olive oil

In a medium bowl, stir together bulgur and water. Let stand 1 hour. Drain and press dry. Stir in onion, parsley, nuts and raisins. In a small bowl, beat together remaining ingredients. Toss with the bulgur mixture. Refrigerate at least 2 hours to blend flavors. Serve with additional lemon juice or red wine vinegar. May be served in pita bread. Makes 4 to 6 main dish servings.

What is your favorite meal to take?

3 Comments

  1. That is one of my favorite salads to make. I use the wheat berries though, i should try bulgur. yum.

  2. actually, bulgur is wheat what has been parboiled, cracked and dried. It is just faster to cook that regular wheat berries. I made it today with quinoa, also excellent.

  3. I made this today and loved it! Thanks for sharing. I put more parsley. LOVE parsley. Thanks again.