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Provencal Bulgur Salad

(recipe, Shelly Fisher)

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Introduction

Goat cheese, tomato, bell pepper & bulgur salad.

Ingredients

1. 1 cup 100% quick cooking bulgur wheat
2. 2 cups cold water
3. 4 oz. Provencal seasoned goat cheese crumbles
4. ½ cup chopped fresh parsley
5. ½ cup diced red bell pepper
6. ⅓ cup chopped sundried tomatoes
7. 2 green onions sliced
8. 1½ Tbsp. lemon juice
9. 1½ Tbsp. canola oil or extra virgin olive oil
10. ¼ tsp. salt
11. ⅛ tsp. ground black pepper

Steps

1. In a medium saucepan, cover bulgur with water, place on lid and bring to a boil over medium heat. Reduce heat to medium low and simmer 12-15 minutes until tender. Drain, rinse with cool water pressing out all excess liquid. In a small bowl, whisk together lemon juice, canola oil, salt and pepper. Toss all ingredients with dressing in a serving bowl.