Bulgur Salad With Grapes And Feta Cheese Recipes

BULGUR SALAD WITH GRAPES AND FETA CHEESE

Bulgur Salad with Grapes and Feta Cheese image

Pack this satisfying salad for your work lunch. Tender and chewy, bulgur wheat is a good source of dietary fiber as well as protein.

Provided by Martha Stewart

Number Of Ingredients 10

Ingredients

1/2 cup fine-grain bulgur wheat
1/2 teaspoon coarse salt
3/4 cup boiling water
2 tablespoons fresh lemon juice
1 tablespoon olive oil
Coarse salt and ground pepper
2 tablespoons minced scallion
3/4 cup halved seedless grapes
1/2 cup toasted chopped walnuts
1/2 cup crumbled feta cheese

Steps:

In a medium bowl, combine bulgur wheat, 1/2 teaspoon coarse salt, and boiling water. Cover; let stand until bulgur is tender, 30 minutes.
In a large bowl, whisk together lemon juice and olive oil; season with coarse salt and ground pepper. Add scallion, grapes, walnuts, and feta. Add bulgur; toss.

BULGAR SALAD WITH GRAPES

Bulgar Salad with Grapes image

Provided by Food Network

Time 35m

Yield 6-8 servings

Number Of Ingredients 12

Ingredients

1 cup bulgur
Kosher salt
1 cup pecan halves, toasted and roughly chopped
2 cups halved green and red seedless California grapes
2 cups packed finely slivered kale or Swiss chard leaves
1/2 cup chopped Italian parsley
1/4 cup thinly sliced scallions
1/4 cup lemon juice
2 tablespoons extra-virgin olive oil
2 teaspoons finely grated lemon zest
Pinch cayenne
Black pepper

Steps:

Bring 2 cups of water to a boil in a medium saucepan. Stir in the bulgur and 1/2 teaspoon salt and remove from the heat. Cover and let stand 20 minutes or until most of the water has been absorbed. Drain well and press to extract any excess water. Let cool and stir in the remaining ingredients. Season well with salt and black pepper. Serve room temperature or chilled.

BULGUR SALAD WITH GRAPES AND FETA CHEESE

Bulgur Salad With Grapes and Feta Cheese image

Make and share this Bulgur Salad With Grapes and Feta Cheese recipe from Food.com.

Provided by Judith G

Categories < 60 Mins

Time 32m

Yield 2 serving(s)

Number Of Ingredients 10

Ingredients

1/2 cup bulgur
1/2 teaspoon salt
3/4 cup boiling water
2 tablespoons lemon juice
1 tablespoon olive oil
salt and pepper
2 tablespoons scallions
3/4 cup halved seedless grapes
1/2 cup toasted chopped walnuts
1/2 cup crumbled feta

Steps:

Combine bulgur with 1/2 tsp salt and boiling water. Cover and let stand 30 minutes or until bulgur is tender.
In large bowl, whisk together 2 tbsp fresh lemon juice and 1 tbsp olive oil; season with coarse salt and ground pepper. Add 2 tbsp minced scallion, 3/4 cup halved seedless grapes, 1/2 cup each toasted chopped walnuts and crumbled feta. add bulgur; toss.

Nutrition Facts : Calories 516.8, Fat 34.4, SaturatedFat 8.4, Cholesterol 33.4, Sodium 1010.6, Carbohydrate 44.7, Fiber 9.1, Sugar 12.2, Protein 14.7

GREEK-STYLE BULGUR SALAD WITH CHICKPEAS, FETA AND OLIVES

Greek-Style Bulgur Salad With Chickpeas, Feta and Olives image

From "The PDQ Vegetarian Cookbook" by Donna Klein. The olives and feta are essential in this recipe as they give it the "kick". I made the recipe using feta but it can be made vegan by replacing the feta with 1/2 cup marinated artichoke hearts. The bulgar didn't completely cook for me at first and I had to place the whole pot over low heat - I think it was a little overcooked in the end. I used vegetable broth and the only bulgur I could find - I believe it was medium - which may have resulted in the cooking problem. I also used a 19 oz can of chickpeas, as that was what I had on hand.

Provided by emcmonnies

Categories Grains

Time 45m

Yield 4 main-dish servings, 4 serving(s)

Number Of Ingredients 13

Ingredients

3/4 cup low sodium vegetable broth or 3/4 cup water
2 tablespoons low sodium vegetable broth or 2 tablespoons water
2 tablespoons lemon juice
1/2 teaspoon onion powder
1/4 teaspoon garlic powder
1 cup Bulgar wheat (fine grain, fancy)
2 tablespoons extra virgin olive oil
1 tablespoon red wine vinegar
1/2 teaspoon dried oregano
salt and pepper, to taste
1 (15 ounce) can chickpeas, rinsed and drained
12 kalamata olives, pitted
1/2-3/4 cup feta cheese, crumbled (2-3 ounces)

Steps:

In a medium saucepan over medium heat, bring the broth, lemon juice, onion powder, and garlic powder barely to a simmer. Remove from heat and let cool five minutes.
Add the bulgur, stirring well to combine. Let stand until the bulgur has absorbed all the liquid and feels dry, about 30 minutes, stirring occasionally.
In a large bowl, whisk together the oil, vinegar, oregano, salt and pepper.
Add the chickpeas, olives and cheese, tossing well to combine.
Season with additional salt and pepper if necessary.
Cover and refrigerate a minimum of 2 hours or up to 2 days and serve chilled or at room temperature.

BULGUR GREEK SALAD

Bulgur Greek Salad image

"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

Provided by Taste of Home

Categories Lunch

Time 40m

Yield 12 servings.

Number Of Ingredients 17

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

Steps:

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 remaining lemon juice and salt. Pour over bulgur mixture; toss to coat. Sprinkle with cheese.

Nutrition Facts : Calories 137 calories, Fat 5g fat (1g saturated fat), Cholesterol 12mg cholesterol, Sodium 313mg sodium, Carbohydrate 16g carbohydrate (1g sugars, Fiber 4g fiber), Protein 7g protein. Diabetic Exchanges

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