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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 202.4
  • Total Fat: 17.1 g
  • Cholesterol: 17.5 mg
  • Sodium: 87.9 mg
  • Total Carbs: 11.7 g
  • Dietary Fiber: 3.1 g
  • Protein: 5.9 g

View full nutritional breakdown of bulgar, grapes, & goat cheese salad calories by ingredient
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bulgar, grapes, & goat cheese salad

Submitted by: ELAPOINTE

Introduction

this is a cold salad i first tasted when a friend of mine who can't cook showed up to work with it...hesitant but intrigued, i dove in. SO GOOD!
i love to take this to work and to the beach!
i switched the original recipe's feta for goat cheese, but either one tastes great! enjoy!
the following link has a recipe where they candy the walnuts...but i opted for just raw...
http://www.thesingledish.com/bul
gur-salad-with-grapes-and-feta/
this is a cold salad i first tasted when a friend of mine who can't cook showed up to work with it...hesitant but intrigued, i dove in. SO GOOD!
i love to take this to work and to the beach!
i switched the original recipe's feta for goat cheese, but either one tastes great! enjoy!
the following link has a recipe where they candy the walnuts...but i opted for just raw...
http://www.thesingledish.com/bul
gur-salad-with-grapes-and-feta/

Number of Servings: 8

Ingredients

    1 cup bulgar wheat
    1 1/2 cups water (boiling)
    1 1/2 cups seedless grapes, halved (red or green, your choice)
    2 green onions, chopped - or 1/2 red onion diced
    1 cup of feta or goat cheese
    1 cup shelled walnuts, chopped
    4 tbsp lemon juice
    2 tbsp olive oil
    1 tsp grainy mustard
    s & p to taste

Directions

serves 8...
In a medium bowl, combine 1 cup fine-grain bulgur wheat,1 teaspoon coarse salt, and 1 1/2 cups boiling water. Cover; let stand until bulgur is tender, 30 minutes.

In a small bowl, whisk together 4 tablespoons fresh lemon juice, mustard and 2 tablespoon olive oil; season with coarse salt and ground pepper. Add onions, halved seedless grapes, chopped walnuts and crumbled feta/goat cheese to bulgur. Add dressing and toss until combined. Serve room temperature or cold.

Number of Servings: 8

Recipe submitted by SparkPeople user ELAPOINTE.






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