Blueberry and Feta Bulgur Salad with Mint Dressing

By á-29965

Ingredients

• 1 cup water $
• 1 cup cracked bulgur wheat
• 3/4 cup mint leaves
• 1/3 cup extra-virgin olive oil
• 1 1/2 tablespoons fresh lemon juice
• 5/8 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1 1/2 cups diced English cucumber $
• 1 1/4 cups blueberries $
• 3/4 cup thinly vertically sliced red onion, soaked in cold water for 10 minutes, and drained
• 2 ounces feta cheese, crumbled (about 1/2 cup)

Details

Servings 8
Adapted from myrecipes.com

Preparation

Step 1

Preparation

1. Bring 1 cup water to a boil in a small saucepan.

2. Combine the boiling water and bulgur in a mixing bowl. Let mixture stand, covered, 25 minutes or until all water is absorbed.

3. Place the mint, oil, lemon juice, salt, and pepper in a blender; process until pureed.

4. Use a fork to fluff the bulgur. Add the dressing, cucumber, blue­berries, onion, and feta to the grains; toss to combine.

VARIATION

Tomato and Corn Bulgur Salad: Sub basil for the mint, halved cherry tomatoes for the cucumber, fresh corn kernels for the blueberries, and 1/4 cup toasted pine nuts for the feta. Sprinkle with 2 cooked and crumbled bacon slices. Serves 8 (serving size: 3/4 cup) CALORIES 212; FAT 13.4g (sat 1.9g, mono 7.9g, poly 2.7g); PROTEIN 5g; CARB 21g; FIBER 4g; CHOL 2mg; IRON 1mg; SODIUM 205mg; CALC 17mg

1. Bring 1 cup water to a boil in a small saucepan.

2. Combine the boiling water and bulgur in a mixing bowl. Let mixture stand, covered, 25 minutes or until all water is absorbed.

3. Place the mint, oil, lemon juice, salt, and pepper in a blender; process until pureed.

4. Use a fork to fluff the bulgur. Add the dressing, cucumber, blue­berries, onion, and feta to the grains; toss to combine.

VARIATION

Tomato and Corn Bulgur Salad: Sub basil for the mint, halved cherry tomatoes for the cucumber, fresh corn kernels for the blueberries, and 1/4 cup toasted pine nuts for the feta. Sprinkle with 2 cooked and crumbled bacon slices. Serves 8 (serving size: 3/4 cup) CALORIES 212; FAT 13.4g (sat 1.9g, mono 7.9g, poly 2.7g); PROTEIN 5g; CARB 21g; FIBER 4g; CHOL 2mg; IRON 1mg; SODIUM 205mg; CALC 17mg