Turkey & Bulgur Salad
Cranberry juice concentrate gives this wonderful luncheon salad a burst of flavor. I like to line a serving platter with lettuce leaves and mound the salad in the center for a pretty presentation. —Carole Resnick, Cleveland, Ohio
Ingredients
- 1-1/2 cups reduced-sodium chicken broth
- 1/2 cup water
- 1 cup bulgur
- 2 cups cubed cooked turkey breast
- 1 small cucumber, finely chopped
- 1 cup canned garbanzo beans or chickpeas, rinsed and drained
- 3 green onions, thinly sliced
- 1/4 cup sliced ripe olives
- 3 tablespoons dried cranberries
- 1/4 cup olive oil
- 3 tablespoons lime juice
- 2 tablespoons thawed cranberry juice concentrate
- 1 cup cherry tomatoes, halved
- 3 tablespoons minced fresh parsley
Directions
-
1In a small saucepan, bring broth and water to a boil. Place bulgur in a large bowl. Stir in broth mixture. Cover and let stand for 30 minutes or until most of the liquid is absorbed. Drain. Stir in turkey, cucumber, beans, onions, olives and cranberries.
-
2In a small bowl, whisk oil, lime juice and cranberry juice concentrate. Stir into bulgur mixture. Add tomatoes and parsley; gently toss to coat. Serve at room temperature or chilled.
This reviews section is powered by Viafoura, whose privacy policy governs its data practices.
