Chopped Salad with Bulgur & Preserved Lemon Dressing

Course: Salad

Cuisine: israeli, Middle Eastern

Prep Time: 10

Total Time: 10

Servings: generous servings

Calories: 164kcal

1 cup bulgur makes 2½ cups cooked bulgur
1 ½ cups boiling water
3 ¼ cups chopped mixed vegetables herbs, dried fruit and cheese of choice, such as cucumber, tomatoes, green onion, red onion, herbs, olives, feta, cherries, etc.

Place the uncooked bulgur in a large mixing bowl. Cover with boiling water.
Cover the bowl tightly with plastic wrap. Let the bulgur sit undisturbed for 20 minutes to absorb the water.
Uncover and add in 3½ cups chopped vegetables, dried fruit, herbs, or cheese. Stir in ½ cup Preserved Lemon Dressing. More if you want!
Stir by bringing the bulgur to the top while slowly rotating the bowl, thereby combining all the ingredients. Taste for seasoning. Freshly ground black pepper really sings here. Serve.

The recipe easily doubles, triples, etc. to meet your needs: the formula for salad is three parts vegetables to one part bulgur.

Leftovers are good to dip into for at least three days.