Greek Bulgar Salad
- Number of Servings: 6
Ingredients
Bulfgar Wheat, 1 cup 1-3/4 cups boiling waterRed 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 Dressing:Olive Oil, .25 cup Red vinegar, 2 tbsp Lemon juice, 3 fl oz Pepper, black, 1 tspGarlic, 3 cloves minced
Toast the bulgur wheat lightly in a nonstick skillet over medium heat.. Stir constantly until golden brown in colour.
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.
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.
Nutritional Info Amount Per Serving
- Calories: 240.9
- Total Fat: 11.6 g
- Cholesterol: 3.3 mg
- Sodium: 400.3 mg
- Total Carbs: 30.1 g
- Dietary Fiber: 2.1 g
- Protein: 5.1 g
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