Bulgur Greek Salad
TOTAL TIME: Prep: 20 min. + standing
YIELD: 12 servings.
“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
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
-
1.
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.
-
2.
In a large bowl, combine the chicken, cucumber, tomatoes, olives, parsley, red peppers, onion and basil. Stir in bulgur.
-
3.
In a small bowl, whisk the oil, oregano, pepper, cayenne and remaining lemon juice and salt. Pour over bulgur mixture; toss to coat. Sprinkle with cheese.
Nutrition Facts
2/3 cup: 137 calories, 5g fat (1g saturated fat), 12mg cholesterol, 313mg sodium, 16g carbohydrate (1g sugars, 4g fiber), 7g protein. Diabetic Exchanges: 1 starch, 1 lean meat, 1/2 fat.
© 2024 RDA Enthusiast Brands, LLC