1 c. bulgar
1/3 c. minced onion
1/2 c. minced celery
1/3 c. finely chopped dates
1/3 c. chopped, toasted walnuts
3 tbsp. fresh lemon juice
1/8 tsp. cinnamon
1/4 c. olive oil

Wash bulgar well. Cook in salted boiling water 5 minutes. Drain in strainer and cool under running water. Drain very well. Transfer to bowl and add onion, celery, dates and walnuts.

Whisk together lemon juice, cinnamon and oil. Toss with other ingredients and refrigerate. Make 1 day in advance.