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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 187.0
  • Total Fat: 11.0 g
  • Cholesterol: 15.3 mg
  • Sodium: 514.5 mg
  • Total Carbs: 21.7 g
  • Dietary Fiber: 3.9 g
  • Protein: 3.0 g

View full nutritional breakdown of Chilled bulgur salad with cranberries calories by ingredient
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Chilled bulgur salad with cranberries

Submitted by: EXERCISETCHR

Introduction

This is an easy and yummy cold summery salad. I took it to a friend's house for a side dish and it got rave reviews. This is an easy and yummy cold summery salad. I took it to a friend's house for a side dish and it got rave reviews.
Number of Servings: 4

Ingredients

    1/4 cup walnuts
    3.5 tbsp green onions
    1/4 cup or so of craisins
    2 tbsp butter
    2.5 cups vegetable (or chicken) broth
    1.5 cup bulgur
    1 lemon
    sea salt, if necessary

Directions

Makes 4-6 servings

Toast the walnuts in a skillet over medium heat without additional fat and constantly stir until golden -- don't burn! Remove from skillet when done.

Slice the green onions and the red pepper. Melt butter in a large saucepan and saute the spring onions and peppers over medium heat until the onions are soft.

Pour stock into the pan with the onions and peppers and bring to a boil. Add the bulgur and let boil for a couple of minutes stirring once in a while. Add the craisins. Remove from the heat and let stand until the bulgur is soft (15 minutes or so). Drain excess broth if necessary.

Grate about half of the lemon into zest and add to the saucepan. Add the walnuts. Use a fork to combine everything. Season to taste.

Refrigerate and enjoy!

Number of Servings: 4

Recipe submitted by SparkPeople user EXERCISETCHR.






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Member Ratings For This Recipe

  • There are two types of onions mentioned: green and spring. I'm afraid that I don't know the difference. And in the instructions it says to slice the red pepper but a red pepper was not listed in the ingredients - 6/17/12

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  • This recipe is delicious. It makes a great side dish in the summer months. - 8/28/10

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