1. In bottom of 3-quart glass trifle dish or bowl, evenly spread bulgur. In medium bowl, whisk together garlic, lemon juice, mustard, salt and black pepper; slowly drizzle in oil, stirring constantly. Evenly pour 1 cup juice mixture over bulgur.
2. Over bulgur, evenly layer cucumber, chicken, onion, parsley, mint, dill, beans, red peppers, cheese and tomatoes; whisk remaining juice mixture and evenly pour over tomatoes. Cover with plastic wrap; refrigerate at least 24 hours or up to 2 days before serving. Makes about 14 cups.
- 12 g Fat
- 4 g Saturated fat
- 42 mg Cholesterol
- 561 mg Sodium
- 24 g Carbohydrates
- 5 g Fiber
- 16 g Protein
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Nutritional Information
- 12 g Fat
- 4 g Saturated fat
- 42 mg Cholesterol
- 561 mg Sodium
- 24 g Carbohydrates
- 5 g Fiber
- 16 g Protein
Directions
1. In bottom of 3-quart glass trifle dish or bowl, evenly spread bulgur. In medium bowl, whisk together garlic, lemon juice, mustard, salt and black pepper; slowly drizzle in oil, stirring constantly. Evenly pour 1 cup juice mixture over bulgur.
2. Over bulgur, evenly layer cucumber, chicken, onion, parsley, mint, dill, beans, red peppers, cheese and tomatoes; whisk remaining juice mixture and evenly pour over tomatoes. Cover with plastic wrap; refrigerate at least 24 hours or up to 2 days before serving. Makes about 14 cups.