Bulgur Wheat And Peach Salad Food

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BULGUR WHEAT SALAD



Bulgur Wheat Salad image

Fresh seasonings jazz up bulgur in this bright and simple side. Combined with ripe tomatoes and green onions, this scrumptious dish from Millie McDonough of Homeland, California is a winner.

Provided by Taste of Home

Categories     Lunch

Time 35m

Yield 6 servings.

Number Of Ingredients 9

1 cup bulgur
1 cup boiling water
2 tablespoons lemon juice
2 tablespoons olive oil
1 garlic clove, minced
1/2 teaspoon salt
1/2 cup minced fresh parsley
2 medium tomatoes, chopped
4 green onions, chopped

Steps:

  • Place bulgur in a large bowl; stir in water. Cover and let stand for 30 minutes or until liquid is absorbed. , In a small bowl, whisk the lemon juice, oil, garlic and salt. Stir into bulgur. Add parsley. , Cover and refrigerate for at least 1 hour. Just before serving, stir in the tomatoes and onions.

Nutrition Facts : Calories 137 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 210mg sodium, Carbohydrate 22g carbohydrate (2g sugars, Fiber 5g fiber), Protein 4g protein. Diabetic Exchanges

SIMPLE BULGUR WHEAT SALAD



Simple Bulgur Wheat Salad image

Make and share this Simple Bulgur Wheat Salad recipe from Food.com.

Provided by DojoCook

Categories     Lunch/Snacks

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 8

200 g bulgur wheat
2 medium tomatoes
4 spring onions
1/2 English cucumber
1/2 teaspoon dried parsley
1/4 teaspoon dried mint
1 tablespoon olive oil
feta cheese (optional)

Steps:

  • Cover the wheat with cold water for 1 hour .Then squeeze the excess water out by hand.
  • Quarter the Tomatoes and remove the seeds and pulp ,then chop into smaller pieces . Roughly chop the Cucumber
  • Add the Tomato Cucumber Parsley Mint And Olive Oil to the Wheat and toss.
  • Sprinkle on the Feta if using
  • Refrigerate for 30 minutes.
  • Enjoy.

Nutrition Facts : Calories 93, Fat 3.7, SaturatedFat 0.5, Sodium 9.1, Carbohydrate 14.2, Fiber 3.6, Sugar 2.6, Protein 2.6

SPINACH AND BULGAR SALAD



Spinach and Bulgar Salad image

A healthy whole grain salad. While I honestly do not remember where this recipe came from it has recently come to my attention that it was created by Nan Kelley Lofas, Bainbridge Island, Washington and published in Sunset Magazine's 1998 annual cookbook.

Provided by Debbwl

Categories     < 30 Mins

Time 20m

Yield 4 serving(s)

Number Of Ingredients 9

2/3 cup Bulgar wheat
1/2 lb spinach leaves, rinsed and drained
1/3 cup green onion, thinly sliced
1/3 cup fresh dill, chopped
4 ounces feta cheese, crumbled
1/4 cup red wine vinegar
2 tablespoons olive oil
salt and pepper
1 cup cherry tomatoes, cut in half (optional)

Steps:

  • In a small bowl, combine bulgur and 1 and a 1/2 cups boiling water. Let stand until bulgur is tender to bite, about 15 minutes.
  • Meanwhile, stack spinach leaves and cut into 1/4-inch-wide strips.
  • Place spinach, onions, dill, and cheese in a wide bowl. Pour bulgur into a fine strainer and press out the excess water. Add bulgur to bowl with spinach.
  • Mix vinegar and oil. Add to salad and mix. Season with salt and pepper to taste.

HERBED CHICKEN, PEACH & FETA SALAD



Herbed chicken, peach & feta salad image

Dill, mint and basil really bring this bulgur wheat dish to life- use a ready-cooked chicken to save time and add the herbs and dressing at the last minute

Provided by Jane Hornby

Categories     Lunch, Main course

Time 20m

Number Of Ingredients 15

200ml vegetable stock , made with freshly boiled water
125g bulgur wheat
meat from a roughly 900g ready-roasted smoked or unsmoked whole chicken (about 550g ready-roasted chicken breasts), not too fridge-cold
2 ripe yellow-fleshed peaches
25g pack mint
25g pack dill
handful basil (optional)
50g toasted pecan halves, some left whole
100g feta cheese , crumbled
zest and juice 2 limes (about 4 tbsp juice)
1 tsp rice vinegar (or use white wine vinegar and a pinch of sugar)
3 tbsp mild olive oil
1 garlic clove , crushed
1 tsp golden caster sugar
1 heaped tsp wholegrain mustard

Steps:

  • Pour the boiling-hot stock over the bulgur in a large bowl. Cover with cling film and set aside for 15-20 mins until the stock has been totally absorbed and the grains are tender.
  • Meanwhile, slice or tear the chicken into bite-sized pieces, and cut each peach into 12 wedges. Whisk the dressing ingredients together with some seasoning.
  • When the bulgur looks dry and has swollen up in the bowl, remove the cling film. Fluff it up with a fork and let cool.
  • Roughly chop the herbs just before serving, then toss into the bulgur. Spread over a large platter, then top with the chicken, peaches, pecans and feta. Roughly toss everything together a little. Drizzle over the dressing to serve.

Nutrition Facts : Calories 537 calories, Fat 28 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 25 grams carbohydrates, Sugar 7 grams sugar, Fiber 2 grams fiber, Protein 47 grams protein, Sodium 1.3 milligram of sodium

MINTY BULGUR WHEAT AND PEACH SALAD



Minty Bulgur Wheat and Peach Salad image

Make and share this Minty Bulgur Wheat and Peach Salad recipe from Food.com.

Provided by dicentra

Categories     Fruit

Time 20m

Yield 4 serving(s)

Number Of Ingredients 11

2 cups boiling water
1 cup uncooked Bulgar wheat
3 tablespoons fresh lemon juice
2 tablespoons fresh lime juice
2 tablespoons extra virgin olive oil
1 tablespoon honey
1/2 teaspoon salt
1/4 teaspoon fresh ground black pepper
2 cups diced peeled peaches (about 2 medium)
2 cups diced peeled jicama
1 cup finely chopped of fresh mint

Steps:

  • Combine boiling water and bulgur in a large bowl; let stand 1 hour or until water is absorbed.
  • Combine juices and next 4 ingredients (through pepper), stirring well with a whisk.
  • Add peach, jicama, and mint to bulgur; toss to combine. Drizzle dressing mixture over bulgur mixture; toss to coat. Chill 1 hour.

Nutrition Facts : Calories 186.2, Fat 7.3, SaturatedFat 1, Sodium 305.4, Carbohydrate 30.2, Fiber 8.2, Sugar 13.1, Protein 3.5

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