bulgar, grapes, & goat cheese salad
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
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.
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.