Reviewed: Aug. 25, 2009

This is a great recipe, but..! I rated it lower because I had to do so much afterwards to get it to where I wanted it to be. I made it per the receipt except that I used 2 tsp dill seed instead of the TBS. Later I added more oil & vinegar (about a heavy T each), 4 stalks celery (a GREAT help!), 1 T green hot sauce (not very hot), about a t. Kosher salt, doubled the spring onions, and zest and juice of a lemon (might not do that next time, just more vinegar instead). I can see adding diced, seeded tomatoes and seeded cucumber if it will be consumed soon and not kept for days, but I probably won't do that - would be good though. Minced bacon? Heresy but tasty. My chef/neighbor taster liked it before I adjusted the seasoning. So, perhaps I am Chopped Liver. May change my profile name to that. Bon appétit.

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Cooks4Fun

Cooking Level: Expert

Living In: Atlanta, Georgia, USA

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Reviewed: Aug. 4, 2009

This was good, but maybe next time, I will try to add a can of diced tomatoes as another reviewer said. It was slightly dry to me, but my husband loved it, and he's picky, so that says a lot!

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Beth

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Reviewed: Jul. 19, 2009

Delicious! Will definitely make again. Great summer salad and goes great with Sean's falafel and cucumber sauce recipe (also on allrecipes.com)

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MRSFROSTY

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Reviewed: Jun. 22, 2008

Very Tasty! Excellent, super easy, healthy, and cheap! What could be better? I didn't add feta cause I didn't have any but served with whole wheat toast and cheddar cheese. Thank you!!!

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chiquita632000

Cooking Level: Intermediate

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Reviewed: Apr. 5, 2008

very good, and it got better as it sat. has a strong, vinegar-y smell that may turn some people off, but it tastes great.

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amylouise

Cooking Level: Intermediate

Home Town: Easton, Maryland, USA

Living In: Helena, Montana, USA

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Reviewed: Apr. 2, 2008

Delicious! I made a batch of this (scaled down to 5 servings) on the weekend and have been enjoying it for lunch every day. My only changes were to cook the bulgur in chicken broth, and I subbed white white vinegar for the cider vinegar because that's what I had on hand. Oh, I also added in a few small cooked sliced chicken breasts. I love how healthy this recipe is and it keeps me full all afternoon. A definite keeper!

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Jenyfyr

Cooking Level: Intermediate

Home Town: Hamilton, Ontario, Canada

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Reviewed: Dec. 3, 2007

Good stuff! I did add a can of diced tomatoes (which might have added more moistness and color than much real flavor), but otherwise made it as posted. I wonder if olives might also work...or cilantro (in lieu of the parsley)...but it really is good "as-is." Thanks!

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HSILCOX

Cooking Level: Expert

Living In: Baltimore, Maryland, USA

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Reviewed: Aug. 21, 2007

This is excellent! It has a very light, refreshing taste. You may notice that green onions appear twice on the recipe. I believe that the "1 cup green onion" is supposed to be green bell pepper. That's how I made it anyway. I may decrease the dill seed just a tiny bit next time.

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