Shrimp & Bulgur SaladSubmitted by: VEE130
IntroductionFrom Oxygen Magazine an easy to make, tasty salad that keeps well and is great served cold. From Oxygen Magazine an easy to make, tasty salad that keeps well and is great served cold.
4 oz cooked shrimp or pre-cooked salad shrimp
1 cup dry bulgur prepared according to package
1/2 Cucumber chopped
1/2 Bell Pepper chopped (I like red but original recipe calls for green)
1/4 red onion
1/4 C black olives sliced
2 Tomotoes cut into wedges
1 tbsp lemon juice
2 tbsp olive oil
1/4 tsp sea salt
1/4 tsp ground oregano (you could use regular oregano)
Number of Servings: 4
Recipe submitted by SparkPeople user VEE130.