Blueberry Bulgur Salad

Blueberry Bulgur Salad

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  • 1 cup bulgur
  • 1 1/2 cups boiling water
  • 1/4 cup lemon juice
  • 1 teaspoon honey, or to taste
  • 1 teaspoon Dijon mustard
  • 1/4 cup olive oil
  • Salt and pepper, to taste
  • 1 pint blueberries
  • 1/2 cup chopped fresh parsley
  • 1/4 cup chopped fresh mint
  • 1/2 cup chopped toasted walnuts
  • 1 cup halved cherry tomatoes


Combine bulgur and boiling water in a bowl. Cover and let stand for 30 to 40 minutes. Drain excess water and fluff with a fork.

In a small bowl, whisk together lemon juice, honey, mustard and olive oil. Season to taste with salt and pepper.

In a large bowl, combine bulgur, blueberries, parsley, mint, walnuts and tomatoes; toss with dressing. Cover and refrigerate at least 1 hour before serving, to allow flavors to meld.

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