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Bulghur Feta Salad

Recipe #301533 | 30 min | 30 min prep | SERVES 4 -6 (Change Servings)
(0) RATE IT NOW READ REVIEWS

RECIPE BY: melon cake

a variation on tabouleh salad, this keeps well for a few days in the fridge. add some chick peas for a one-bowl light lunch.

Posted on: Apr 30, 2008

Print Recipe

Ingredients

  • 1 cup bulgur
  • 1 cup boiling water
  • 1 bunch fresh parsley, minced
  • 1 red pepper, diced
  • 1/4-1/2 cucumber, diced
  • 1/2 cup feta cheese, crumbled
  • 1-2 green onion, chopped
  • 1 lemon, juice of
  • 1/3 cup olive oil
  • ground black pepper

    • Directions

    1. 1
      stir boiling water and bughur in a heatproof bowl or sauce pan, cover and let cool, about 1/2 hour. (this step can be done then popped in the fridge the night before.).
    2. 2
      while the grain cools, prepare the remaining ingredients.
    3. 3
      combine cooled bulghur with the chopped vegetables and cheese.
    4. 4
      toss entire mixture with the lemon juice and olive oil.
    5. 5
      pepper to taste.

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    Nutrition Facts

    Serving Size 1 (220g)

    Recipe makes 4 servings

    Calories 351
    Calories from Fat 204 (58%)
    Amount Per Serving %DV
    Total Fat 22.8g 35%
    Saturated Fat 5.4g 27%
    Monounsaturated Fat 14.1g
    Polyunsaturated Fat 2.3g
    Trans Fat 0.0g
    Cholesterol 16mg 5%
    Sodium 232mg 9%
    Potassium 409mg 11%
    Total Carbohydrate 32.7g 10%
    Dietary Fiber 8.1g 32%
    Sugars 3.1g
    Protein 8.2g 16%
    Vitamin A 3179mcg 63%
    Vitamin B6 0.3mg 16%
    Vitamin B12 0.3mcg 5%
    Vitamin C 96mg 160%
    Vitamin E 2mcg 9%
    Calcium 149mg 14%
    Iron 2mg 15%

    detailed view...

    how is this calculated?

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