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Bulgur Greek Salad

Bulgur Greek Salad
“I’ve tried to start eating healthier, and this recipe is wonderful, versatile and the ingredients are easy to find... and to have on hand at all times.” Jennifer Andrzjewski — Grizzly Flats, California
12 ServingsPrep: 20 min. + standing

Ingredients

  • 1-1/2 cups bulgur
  • 3 cups boiling water
  • 1/4 cup plus 2 tablespoons lemon juice, divided
  • 1 teaspoon salt, divided
  • 1-1/4 cups cubed cooked chicken breast
  • 1-1/4 cups chopped cucumber
  • 1/2 cup cherry tomatoes, halved
  • 1/3 cup Greek olives
  • 1/4 cup minced fresh parsley
  • 1/4 cup roasted sweet red peppers, drained and chopped
  • 1/4 cup chopped red onion
  • 3 tablespoons minced fresh basil
  • 3 tablespoons olive oil
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon pepper
  • 1/8 teaspoon cayenne pepper
  • 1/4 cup crumbled feta cheese

Directions

  • Place bulgur in a small bowl. Stir in the water, 1/4 cup lemon juice
  • and 1/2 teaspoon salt. Cover and let stand for 30 minutes or until
  • most of the liquid is absorbed. Drain well.
  • In a large bowl, combine the chicken, cucumber, tomatoes, olives,
  • parsley, red peppers, onion and basil. Stir in bulgur.
  • In a small bowl, whisk the oil, oregano, pepper, cayenne and
© Taste of Home 2013

2 of 2

Bulgur Greek Salad (continued)

Directions (continued)

  • remaining lemon juice and salt. Pour over bulgur mixture; toss to
  • coat. Sprinkle with cheese. Yield: 12 servings.
Nutrition Facts: 2/3 cup equals 137 calories, 5 g fat (1 g saturated fat), 12 mg cholesterol, 313 mg sodium, 16 g carbohydrate, 4 g fiber, 7 g protein. Diabetic Exchanges: 1 starch, 1 lean meat, 1/2 fat.
© Taste of Home 2013