Mediterranean Cracked Wheat Salad Food

MEDITERRANEAN BULGUR SALAD

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.

MEDITERRANEAN GRAIN SALAD

Steps:

• In a heatproof bowl, mix bulgur with 1/4 teaspoon salt and 1 cup boiling water. Cover, and let stand until tender but slightly chewy, about 30 minutes.
• Drain bulgur in a fine-mesh sieve, pressing to remove liquid; return to bowl. Add tomatoes, parsley, shallot, vinegar, and oil. Season with salt and pepper, and toss. Top with cheese.

MEDITERRANEAN CRACKED WHEAT SALAD

Steps:

• Rinse cracked wheat (bulgur) and put in a large bowl. Add hot broth, cover and let it stand until all liquid is absorbed (20-25 minutes).
• Let cool and fluff with fork occasionally.
• Add scallions, mint, cilantro, cucumber, olives and roasted pepper; mix well.
• Mix together garlic, olive oil, lemon (or lime) juice salt and pepper and add to salad.
• Stir in feta cheese, cover and refrigerate until ready to serve.

TABBOULEH - ARMENIAN CRACKED WHEAT SALAD

Steps:

• Soak bulgur in cold water to cover, for an hour or so.
• Squeeze out the water with hands and mix with other ingredients except oil, lemon juice and salt.
• Mix with olive oil, lemon juice and salt, using proportions agreeable to your taste.
• It is important that vegetables be minced very fine.
• Serve in a bowl or dish surrounded with Romaine leaves or fresh tender grape leaves.
• The leaves are used to scoop up the salad.
• Prepare the mixture early enough so flavors blend.

CRACKED WHEAT AND MINT SALAD

Steps:

• Combine boiling water and cracked wheat in a bowl; cover with plastic wrap. Let cool slightly, about 15 minutes. Refrigerate until ready to use.
• Stir chickpeas, olive oil, red bell pepper, feta cheese, red wine vinegar, olives, carrot, mint, white vinegar, and garlic into the soaked cracked wheat. Chill completely before serving, about 1 hour.

MEDITERRANEAN GRAIN SALAD

Steps:

• In a heatproof bowl, combine bulgur, 1 teaspoon salt, and the boiling water. Cover and let stand until tender but slightly chewy, about 30 minutes.
• Drain bulgur in a fine sieve, pressing to remove liquid; return to bowl. Add tomatoes, parsley, shallots, vinegar, and oil. Season with salt and pepper, and toss. Serve topped with cheese.
• nutrition information
• (Per Serving)
• Calories: 358
• Fat: 16.2g (5.6g Saturated Fat)
• Protein: 12.9g
• Carbohydrates: 44.9g
• Fiber: 10.7g