• Cooking Time:
  • Servings:
  • Preparation Time:



  • 1 tbsp vegetable oil
  • 2 cloves garlic, minced
  • 1 1/2 cups water
  • 1 cup bulgur
  • pinch salt
  • 8 to 10 plums, peeled, pitted and chopped (about 1 lb)
  • 2 carrots, grated
  • 2 green onions, chopped
  • 1 celery stalk, chopped
  • 1/4 cup currants
  • 2 tbsp each: shelled, chopped pistachios, chopped fresh Italian parsley and chopped, fresh basil or oregano
  • Dressing:
  • 1/3 cup vegetable oil
  • 2 tbsp fruit vinegar
  • 1 tbsp each: Dijon mustard and lemon juice


  • In saucepan, heat oil over medium heat. Add garlic and sauté briefly, about 10 seconds, until golden. Add water and heat to boiling. Stir in bulgur and salt; remove from heat and let bulgur stand until all water is absorbed, about 30 minutes. Meanwhile, in mixing bowl, toss plums, carrots, green onions, celery, currants, pistachios, parsley and basil. In small bowl, whisk together dressing ingredients. Add bulgur to plum mixture, along with dressing, tossing well to coat evenly. Serve at room temperature.

Categories: Dinner  Misc. Salad  Salad  Side Dish 
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