Veggie-Bulgur Salad with Citrus Dressing

A zesty dressing of lemon and orange juice enlivens this broccoli and bulgur combo

Authored by: Ellen Sue Spicer of Hands on Nutrition

  • Print Recipe
  • Cooking Time: 30 minutes one hour
  • Serves: 4
  • Suitable Diets: Dairy Free, Vegetarian, Vegan


  • Salad
  • 3/4 cup bulgur
  • 2 cups water
  • 3 cups small broccoli florets
  • 1 cup shredded carrots
  • 1 cup diced celery
  • 1 small red onion, halved and thinly sliced
  • Dressing
  • 3 tablespoons fresh lemon juice
  • 2 tablespoons organic extra virgin olive oil
  • 2 teaspoons grated orange zest
  • 2 tablespoons grated orange juice
  • 1 garlic clove, crushed through a press
  • 1/2 teaspoon salt optional
  • 1/4 teaspoon cayenne pepper optional


To make the salad In a medium saucepan, combine bulgur and water, and bring to a boil over high heat. Reduce heat to low, cover, and simmer until bulgur is tender and liquid is absorbed, 1520 minutes. Spread bulgur out on a jelly roll pan and place in freezer for 1015 minutes to quick cool. Meanwhile, rinse saucepan, fill with 1 water and bring to a boil over high heat. Add broccoli and return to a boil. cook, stirring frequently, until broccoli is crisp tender, three to four minutes. Drain in colander and cool briefly under cold running water. Place bulgur, broccoli, celery, carrots, and onion in large salad bowl. For the dressing In a small bowl, whisk together all ingredients. Pour dressing over salad and toss to coat. If there is time, let salad sit at room temperature for at least 20 min before serving to blend and mellow flavors. Serve atop crisp mixed greens, or in a pita for a delightful summertime sandwich.