Recipe Vault

Bulgar Wheat Salad:

Yield: 6 cups

Lemon Vinaigrette

1/2c extra virgin olive oil

1/2c sunflower oil

1c lemon juice

to taste sea salt

to taste black pepper


Combine oils in one container.  In a quart container add lemon juice.  Using an immersion blender, slowly add oil blend to lemon juice.  Season with salt and pepper to taste. Store in a mason jar or other sealed container the the refrigerator for up to three weeks.

  • Salad

2C water

1C bulgar wheat

1ct yellow squash, small dice

1ct zucchini, small dice

2ct red bell pepper, small dice

2ct Roma tomatoes, small dice

2ct roasted sweet corn

1/2 ea red onion, small dice

1 bunch parsley, chopped


  1. Bring 2 cups of water to a boil and season with 1 tablespoon of sea salt.  Add bulgar and cook until tender, all the water should be absorbed.
  2. While the bulgar cooks, roast the corn in the husk in a 375F degree oven for 20 minutes.  Cool enough to be able to handle when cutting off the kernels.  SAVE THE COBS FOR STOCK.
  3. Wash the rest of the produce under cold running water and small dice.  Add to a large mixing bowl with the corn.
  4. Add the cooled bulgar to the mixing bowl and toss everything with 1/4C of vinaigrette.  Taste for seasoning and adjust as necessary.