1½ cup(s), boiling
Cooked turkey breast without skin
¾ pound(s), diced
1 medium, cut into 1/2-inch dice
2 cup(s), (1 pint), halved
1 cup(s), thinly sliced (about 1 bunch)
1 cup(s), flat-leaf chopped (about 1 bunch)
Fresh mint leaves
½ cup(s), chopped
Fresh lemon juice
Extra virgin olive oil
- Put bulgur in medium bowl and pour boiling water over. Cover bowl with piece of plastic wrap; let bulgur stand until liquid is absorbed and bulgur is tender, about 15 minutes. Transfer bulgur to sieve and set over same bowl; with back of wooden spoon, press out excess water and discard.
- Transfer bulgur to serving bowl. Add turkey, cucumber, tomatoes, scallions, parsley, and mint; toss until mixed.
- To make dressing, combine lemon juice, oil, salt, and pepper in small jar with tight fitting lid; shake until blended well. Drizzle dressing over bulgur mixture and toss until coated evenly.
- Per serving: about 1 2/3 cups