Bulgur, Blueberry, & Feta Salad Recipe

Bulgur, Blueberry, & Feta Salad Recipe
It seems that most of us are constantly making salads during the summer months to serve at barbecues, family gatherings, potlucks, and picnics. One can never have enough good salad recipes, especially quick ones since most are also very busy. The following Bulgur, Blueberry, & Feta Salad is very quick to put together, requires no cooking (just a cup of boiling water which can be done in the microwave), is different from the same-old, same-old salads that by end of summer we’re tired of, and is colorful and attractive. This salad is also a personal favorite, and can be very addicting.
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The original recipe for Bulgur, Blueberry, & Feta Salad came from the summer issue of the Irish magazine, Taste, and it has been adapted to include American measurements; the quantities of some of the ingredients have also been changed a bit according to personal taste. Although it seems a bit strange to pair feta with blueberries, the flavors complement each other nicely, and there is just enough savory, sweet, and crunch in this salad to make it an oft requested keeper.

8 Servings

1/2 cup bulgur (dry)
1 cup boiling water

1 red bell pepper, cored and diced
4 green onions, thinly sliced
1/4 cup chopped fresh parsley
3/4 cup crumbled feta cheese
1 cup fresh blueberries
1/4 cup toasted pine nuts, (toast about 5 minutes at 350°; toasting is optional, but very good)

Dressing:
2 tablespoons balsamic vinegar
2 tablespoons extra virgin olive oil
2 tablespoons freshly squeezed lime juice
1/4 teaspoon freshly ground black pepper
  1. Place the bulgur in a large glass measuring cup or bowl.
  2. Pour the boiling water over, stir, and let sit until the water has been absorbed (10-15 minutes).
  3. Fluff with a fork and let cool to room temperature.
  4. Transfer the bulgur to a serving bowl; add the bell pepper, green onions, parsley, feta cheese, blueberries, and pine nuts.
  5. Toss with the dressing. Can be served immediately, or cover with plastic wrap and refrigerate until time to serve.
  6. Dressing: whisk the ingredients until blended.

Amount Per Serving
Calories 108 Calories from Fat 53
Percent Total Calories From: Fat 49% Protein 11% Carb. 40%

Nutrient Amount per Serving
Total Fat 6 g
Saturated Fat 2 g
Cholesterol 9 mg
Sodium 122 mg
Total Carbohydrate 11 g
Dietary Fiber 2 g
Sugars 0 g
Protein 3 g

Vitamin A 14% Vitamin C 38% Calcium 0% Iron 4%





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Content copyright © 2018 by Karen Hancock. All rights reserved.
This content was written by Karen Hancock. If you wish to use this content in any manner, you need written permission. Contact Karen Hancock for details.