BULGUR SALAD WITH CHERRIES
Try this nutty salad as a side dish or serve it over greens for a light meal.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 8
Steps:
- In a medium saucepan with a tight-fitting lid, bring 2 cups water to a boil. Stir in bulgur and 1/4 teaspoon salt. Cover, reduce heat to low, and cook until water is absorbed and bulgur is tender, about 15 minutes.
- Meanwhile, in medium bowl, whisk together oil, lemon juice, and shallot; season with salt and pepper. Add bulgur and toss to combine. Refrigerate, uncovered, until cool, about 10 minutes.
- Add cherries, herbs, and walnuts to bulgur mixture; toss to combine. Season again with salt and pepper. Serve.
BULGUR WHEAT SALAD WITH DRIED CHERRIES AND FETA
Steps:
- In a large bowl, toss together bulgur, dried cherries, scallions, feta and arugula.
- In a separate small bowl, whisk together olive oil, lemon juice, garlic, salt and pepper. Pour vinaigrette on top of the bulgur salad and toss well. Serve immediately or store in the refrigerator for up to 5 days.
Nutrition Facts : Calories 368 kcal, Carbohydrate 50 g, Protein 11 g, Fat 14 g, SaturatedFat 5 g, Cholesterol 25 mg, Sodium 629 mg, Fiber 7 g, Sugar 10 g, ServingSize 1 serving
MEDITERRANEAN BULGUR SALAD
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
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.
BULGUR SALAD WITH GREENS, BARBERRIES AND YOGURT
I bought some dried barberries at my Iranian market not too long ago and have been adding them to frittatas and salads. They're tart dried fruits, about the size of currants. You can substitute dried cranberries or dried cherries for them.
Provided by Martha Rose Shulman
Categories salads and dressings
Time 1h
Yield Serves 4 to 6
Number Of Ingredients 15
Steps:
- Bring 2 cups water to a boil in a medium saucepan. Add the bulgur and salt to taste, reduce the heat, cover and simmer 20 minutes, or until the water is absorbed. Remove from the heat, uncover and place a clean dishtowel over the pan, then replace the lid. Allow to sit undisturbed for 10 minutes. Uncover and place on a baking sheet or in a wide bowl to cool.
- Meanwhile, strip the chard leaves from the stems (retain the stems if they're wide and meaty) and wash well in 2 changes of water. Steam above 1 inch of boiling water for about 2 minutes, until wilted; alternatively, blanch for about 1 minute in salted boiling water. Transfer to a bowl of cold water, then drain and squeeze out excess water, taking the chard up by the handful. Chop fine.
- Dice the chard stems. Measure out 1 cup. Heat 1 tablespoon of the olive oil over medium heat in a medium skillet and add the chard stems. Cook, stirring, for about 3 minutes, just until crisp-tender. Add 1 minced garlic clove, stir for about 30 seconds, until fragrant, and remove from the heat.
- Combine the bulgur, chopped chard, chard stems, chopped tarragon and mint, za'atar, allspice and barberries in a large bowl. Whisk together the lemon juice, salt and pepper to taste, and olive oil. Toss with the bulgur mixture. Transfer to a platter or a wide salad bowl.
- Pound the remaining garlic to a paste with a pinch of salt in a mortar and pestle. Stir into the yogurt. Spoon on top of the salad and serve.
Nutrition Facts : @context http, Calories 259, UnsaturatedFat 10 grams, Carbohydrate 26 grams, Fat 15 grams, Fiber 5 grams, Protein 8 grams, SaturatedFat 3 grams, Sodium 589 milligrams, Sugar 5 grams
EASY BULGUR SALAD
This salad can be made with couscous instead of bulgur. Cook one cup couscous according to package instructions.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 45m
Number Of Ingredients 8
Steps:
- In a large bowl, pour 1 cup boiling water over the bulgur. Cover with plastic wrap; let stand until water is absorbed, about 30 minutes.
- Add cucumber, onion, parsley, garlic, lemon juice, oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper; toss to combine. Serve warm, cold, or at room temperature. (To chill, cool, then refrigerate in an airtight container for up to 1 day.)
Nutrition Facts : Calories 180 g, Fat 4 g, Fiber 8 g, Protein 6 g
CHERRY TABBOULEH
Like authentic tabbouleh, this is primarily an herb salad with a little bit of bulgur and the wonderful juicy surprise of cherries in each bite.
Provided by Martha Rose Shulman
Categories dinner, easy, lunch, quick, salads and dressings, main course, side dish
Time 10m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Place bulgur in a bowl. Add a little salt, cover with boiling water and let sit for 20 to 30 minutes, until bulgur is tender and has absorbed most of the water.
- Transfer bulgur to a strainer and press out excess water.
- Combine the bulgur, parsley, mint and cherries in a large bowl and toss.
- In a separate bowl, whisk together lemon juice, salt to taste, the olive oil and the pistachio oil. Toss with salad mixture. Add pistachios, toss again and serve.
Nutrition Facts : @context http, Calories 252, UnsaturatedFat 16 grams, Carbohydrate 19 grams, Fat 19 grams, Fiber 4 grams, Protein 4 grams, SaturatedFat 2 grams, Sodium 337 milligrams, Sugar 7 grams, TransFat 0 grams
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
Provided by Taste of Home
Categories Lunch
Time 40m
Yield 12 servings.
Number Of Ingredients 17
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
BULGUR SALAD WITH EDAMAME AND CHERRY TOMATOES
Cooking Light. June 2009. Round out the meal with grilled chicken, lemony hummus, and toasted 100 percent whole-wheat pita wedges. Note time does not include "resting" time.
Provided by dicentra
Categories Grains
Time 20m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Combine bulgur and 1 cup boiling water in a large bowl. Cover and let stand 1 hour or until bulgur is tender.
- Cook edamame in boiling water 3 minutes or until crisp-tender. Drain.
- Add edamame, tomatoes, and remaining ingredients to bulgur; toss well. Let stand at room temperature 1 hour before serving.
Nutrition Facts : Calories 249.9, Fat 12.5, SaturatedFat 1.7, Sodium 315.9, Carbohydrate 28.7, Fiber 8.2, Sugar 2.8, Protein 9.9
CHERRY BULGUR SALAD
Fine-ground Bulgur would be best, hope you can find it. You can exclude red pepper paste, if you like. Enjoy! (cooking time does not include waiting time)
Provided by fidem
Categories Fruit
Time 45m
Yield 500 gr bulgur, 6-8 serving(s)
Number Of Ingredients 16
Steps:
- Cut cherries in half and pit them, working over a bowl to catch their juices.
- Puree the pitted cherries in a food processor, discard pulp and keep juice.
- Mix bulgur and the juice you kept, in the bowl and set aside until the juice is absorbed. (1/2-1 hour).
- Add grated onion, garlic, cumin powder, gren onions, oil, salt andd pepper. Mix well.
- Add remaining ingredients and stir for 2-3 minutes.
- Cover and refrigerate for a few hours before serving.
Nutrition Facts : Calories 269.8, Fat 12.9, SaturatedFat 1.8, Sodium 16.1, Carbohydrate 39.1, Fiber 8, Sugar 13.1, Protein 5.3
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