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  • 1 1/2 cups quick-cooking bulgur
  • 1 1/4 cups boiling water
  • 1 green (Granny Smith) apple, cubed
  • 2 red (Gala) apples, cubed
  • 1 rib celery, diced
  • 1/2 cup dried tart red cherries or cranberries
  • 1/2 cup walnuts, toasted, coarsely chopped
  • 1 cup plain low-fat (2%) Greek yogurt
  • 2 tablespoons honey
  • 2 tablespoons lemon juice
  • 1/2 teaspoon cinnamon
  • 1 teaspoon salt
  • Freshly ground black pepper
  • Romaine lettuce leaves


  1. Combine bulgur and water in a large bowl. Cover and let stand 30 minutes.
  2. Stir in apples, celery, cherries and walnuts. In a small bowl, whisk together yogurt, honey, lemon juice, cinnamon salt and pepper. Pour three-fourths of the dressing over bulgur mixture and stir until bulgur is coated. Serve salad on whole lettuce leaves. Add more dressing if you like.

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The recipe was originally published as Bulgur and Apple Salad on

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