Bulgurredpeppercucumberandcheesesalad Recipes

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BULGAR, RED PEPPER, CUCUMBER, AND FETA SALAD



Bulgar, Red Pepper, Cucumber, and Feta Salad image

Make and share this Bulgar, Red Pepper, Cucumber, and Feta Salad recipe from Food.com.

Provided by Engrossed

Categories     Grains

Time 40m

Yield 6-8 serving(s)

Number Of Ingredients 14

1 1/2 cups bulgur wheat
1 1/4 cups boiling water
4 tablespoons olive oil
3 tablespoons fresh lemon juice
2 tablespoons of fresh mint, chopped
3 tablespoons fresh cilantro, chopped
salt and pepper, to taste
1 roasted red pepper, peeled and sliced
1 bunch scallion, chopped (green onions)
2 garlic cloves, minced
1/2 cucumber, coarsely chopped
2 cups feta cheese, crumbled
oil-cured black olive, to serve (optional)
lime wedge, to serve

Steps:

  • Place the bulgar wheat in a large bowl, add the boiling water and leave to soak for 30 minutes, stirring occasionally with a fork, until the water has been absorbed.
  • In a mixing bowl, whisk together the oil, lemon juice and seasoning.
  • Pour oil mixture over the bulgar wheat, add the herbs and mix well.
  • Then mix in the remaining ingredients.
  • Cover and chill until required.
  • Stir in olives just before serving if desired.
  • Serve garnished with lime wedges.

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.

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