Shrimp & Bulgur Salad

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Nutritional Info

Servings Per Recipe: 4
Amount Per Serving
Calories: 237.6

Total Fat: 8.7 g
Cholesterol: 56.0 mg
Sodium: 295.7 mg
Total Carbs: 31.4 g
Dietary Fiber: 7.8 g
Protein: 11.1 g

View full nutritional breakdown of Shrimp & Bulgur Salad calories by ingredient

Introduction

From 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.

Minutes to Prepare: 10

Minutes to Cook: 10

Number of Servings: 4

Ingredients

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)

Directions

Prepare bulgur according to package. While the bulgur is cooking chop the vegtables and mix in a bowl with the shrimp. In a separate bowl combine lemon juice, olive oil, oregano and salt. Once bulgur is done combine with shrimp/vegtables then pour the "dressing" over the salad and toss. Make 4 servings about 1.5 cups each.

Number of Servings: 4

Recipe submitted by SparkPeople user VEE130.