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Provencal Bulgur Salad

(recipe, Shelly Fisher)

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Goat cheese, tomato, bell pepper & bulgur salad.


  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


  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.