Greek Bulgar SaladSubmitted by: TWICEAGAIN
IntroductionA lovely change from the normal boring salad! A lovely change from the normal boring salad!
Bulfgar Wheat, 1 cup
1-3/4 cups boiling water
Red Ripe Tomatoes, 2 cup cherry tomatoes
English Cucumber (with peel), 2 cup slices
Red Onions, raw, .50 cup, chopped
Athenos Reduced Fat Feta Cheese, 2oz
Kalamata Olives, pitted, 1 oz
Spearmint, 3 tbsp
Cilantro, raw, 6 tbsp
Olive Oil, .25 cup
Red vinegar, 2 tbsp
Lemon juice, 3 fl oz
Pepper, black, 1 tsp
Garlic, 3 cloves minced
Mealwhile, bring water to boil in saucepan. If you'd rather, you can use Chicken or Vegetable broth rather than water. You will need to adjust the sodium content of your recipe though.
Pour toasted bulgur wheat into hot water and stir once; cover and bring to a boil. Turn off heat and let liquid absorb until bulgur wheat is al dente.
Remove cover and let cool before combining all the salad ingredients in a large bowl. I find that mixing with my hands is the best method to use.
Whisk all the dressing ingredients together in a small bowl.
Pour over salad and toss until well coated.
Add the feta cheese and olives; cover and chill.
Refridgerate salad for at least 6 hours or make 1 day ahead so that the flavors can marry.
Serve on it's own, or as a side dish.
Makes 6 servings - 1-1/3 cups each
Number of Servings: 6
Recipe submitted by SparkPeople user JILLIANWILLIAN.