Bulgur And Orange Salad Recipes

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BULGUR AND ORANGE SALAD



Bulgur and Orange Salad image

Want to add more whole grains to your family's meals? Here's one easy and delicious salad to try.

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 2h20m

Yield 4

Number Of Ingredients 11

1/3 cup uncooked bulgur
1 large orange, peeled and chopped (3/4 cup)
1 medium onion, chopped (1/2 cup)
1 small tomato, chopped (1/2 cup)
3/4 cup chopped fresh parsley
2 tablespoons lemon juice
2 teaspoons grated orange peel
2 teaspoons olive or vegetable oil
1/2 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon crushed red pepper flakes

Steps:

  • Cook bulgur as directed on package--except omit salt. In glass or plastic bowl, toss bulgur and all remaining ingredients.
  • Cover and refrigerate about 2 hours or until chilled.

Nutrition Facts : Calories 105, Carbohydrate 20 g, Cholesterol 0 mg, Fiber 4 g, Protein 3 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 310 mg

BULGUR SALAD



Bulgur Salad image

Provided by Food Network Kitchen

Categories     side-dish

Time 15m

Number Of Ingredients 0

Steps:

  • Cook 3/4 cup bulgur as the label directs. Meanwhile, combine 1 1/2 cups diced cucumber, 1/3 cup chopped olives, 1/4 cup chopped parsley, 1 segmented orange, 1/4 cup orange juice and 1 tablespoon olive oil. Rinse the cooked bulgur under cold water; toss with the salad and season with salt and pepper.

MEXICAN BULGUR SALAD WITH CITRUS-JALAPENO VINAIGRETTE



Mexican Bulgur Salad With Citrus-Jalapeno Vinaigrette image

Make and share this Mexican Bulgur Salad With Citrus-Jalapeno Vinaigrette recipe from Food.com.

Provided by KelBel

Categories     Grains

Time 40m

Yield 4 serving(s)

Number Of Ingredients 14

1 cup Bulgar wheat
1 cup boiling water
1 1/2 cups zucchini, diced
1 cup corn
3/4 cup jalapeno jack cheese, diced
3 tablespoons cilantro, minced
1/4 cup scallion, chopped
1 (15 ounce) can black beans, drained & rinsed
1/4 cup orange juice
1/4 cup lime juice
2 teaspoons jalapenos, seeded & minced
1 tablespoon olive oil
1/4 teaspoon cumin
1/4 teaspoon salt

Steps:

  • Combine bulgur and boiling water in a large bowl, stir well. Cover and let stand 30 minutes or until liquid is absorbed.
  • Add zucchini to black beans; stir gently.
  • Combine orange juice and remaining ingredients, stir well with a whisk.
  • Pour dressing over bulgur mixture and toss gently.
  • Serve and room temperature or chilled.

Nutrition Facts : Calories 305.3, Fat 11.1, SaturatedFat 4.8, Cholesterol 18.9, Sodium 269.9, Carbohydrate 39.6, Fiber 10.4, Sugar 4.8, Protein 15.6

MEDITERRANEAN BULGUR SALAD



Mediterranean Bulgur Salad image

Whether it's nutritioin or taste you're after, it doesn't get any better than this. Bulgur, beans, tomatoes, pine nuts and olive oil team up in this vegetarian main dish salad. -Taste of Home Test Kitchen, Milwaukee, Wisconsin

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 35m

Yield 9 servings.

Number Of Ingredients 13

3 cups vegetable broth
1-1/2 cups uncooked bulgur
6 tablespoons olive oil
2 tablespoons lemon juice
2 tablespoons minced fresh parsley
1/2 teaspoon salt
1/4 teaspoon pepper
1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
2 cups halved cherry tomatoes
1 cup chopped cucumber
8 green onions, sliced
1 package (4 ounces) crumbled feta cheese
1/2 cup pine nuts, toasted

Steps:

  • In a large saucepan, bring broth and bulgur to a boil over high heat. Reduce heat; cover and simmer for 20 minutes or until tender and broth is almost absorbed. Remove from the heat; let stand at room temperature, uncovered, until broth is absorbed. , In a small bowl, whisk the oil, lemon juice, parsley, salt and pepper. , In a large serving bowl, combine the bulgur, beans, tomatoes, cucumber and onions. Drizzle with dressing; toss to coat. Sprinkle with cheese and pine nuts.

Nutrition Facts : Calories 298 calories, Fat 17g fat (3g saturated fat), Cholesterol 7mg cholesterol, Sodium 657mg sodium, Carbohydrate 31g carbohydrate (4g sugars, Fiber 8g fiber), Protein 10g protein.

LEAFY BEAN, BULGUR & ORANGE SALAD



Leafy Bean, Bulgur & Orange Salad image

Tabouli is so last season. Bulgur enters the scene with romaine, juicy oranges, garbanzo beans and balsamic dressing. Smart and beautiful.

Provided by My Food and Family

Categories     Home

Time 50m

Yield Makes 8 servings, 1-1/2 cups each.

Number Of Ingredients 8

1-1/2 cups water
1/2 cup bulgur, uncooked
6 cups torn romaine lettuce
2 cups fresh green beans, cooked, cut in half
1 can (15.5 oz.) chickpeas (garbanzo beans), rinsed
2 navel oranges, peeled, halved lengthwise and cut crosswise into 1/4-inch-thick slices
6 green onions, sliced
1/2 cup KRAFT Balsamic Vinaigrette Dressing

Steps:

  • Bring water to boil in small saucepan; stir in bulgur. Cover; simmer on medium-low heat 15 min. or until water is absorbed. Cool, uncovered, 20 min.
  • Combine remaining ingredients in large bowl.
  • Add bulgur; mix lightly.

Nutrition Facts : Calories 170, Fat 5 g, SaturatedFat 0.5 g, TransFat 0 g, Cholesterol 0 mg, Sodium 160 mg, Carbohydrate 0 g, Fiber 7 g, Sugar 0 g, Protein 6 g

CRUNCHY BULGUR SALAD



Crunchy bulgur salad image

A vibrant summer salad with radishes, edamame beans, peppers, almonds and herbs, drizzled with a citrus dressing

Provided by Charlie Clapp

Categories     Lunch

Time 25m

Number Of Ingredients 9

200g bulgur wheat
150g frozen edamame (podded)
2 Romano peppers , sliced into rounds, seeds removed
150g radishes , finely sliced
75g whole blanched almonds
small bunch mint , finely chopped
small bunch parsley , finely chopped
2 oranges
3 tbsp olive oil

Steps:

  • Cook the bulgur following pack instructions, then drain and tip into a large serving bowl to cool. Meanwhile, put the edamame beans in a small bowl, pour over boiling water, leave for 1 min, then drain. Put in a serving bowl with the peppers, radishes, almonds, mint and parsley.
  • Peel one orange, carefully cut away the segments and add to the bowl. Squeeze the juice of the other into a jam jar with the oil. Season well and shake to emulsify. If you're following our Healthy Diet Plan - separate the salad into four bowls or lunchboxes, pour half of the dressing onto the two portions being eaten today and store the remainder in the fridge for a later day. The salad will keep in the fridge for 2 days.

Nutrition Facts : Calories 483 calories, Fat 22 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 50 grams carbohydrates, Sugar 11 grams sugar, Fiber 9 grams fiber, Protein 17 grams protein

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