Walnut Feta Apple Tabbouleh Food

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FRUITED TABBOULEH WITH WALNUTS AND FETA



Fruited Tabbouleh with Walnuts and Feta image

Here's a simple and terrific side for a Mediterranean meal. Mix up the salad in 20 minutes, then chill and serve.

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 3h20m

Yield 10

Number Of Ingredients 14

1 cup uncooked bulgur
1 cup boiling water
1/4 cup orange juice
1/4 cup olive oil
1/2 medium cucumber, seeded, chopped (about 1 cup chopped)
1/2 cup chopped red onion
1/2 cup sweetened dried cranberries
1/3 cup loosely packed fresh flat-leaf (Italian) parsley, chopped
1/3 cup loosely packed fresh mint leaves, chopped
1 tablespoon grated orange peel
1/2 teaspoon salt
1 orange, peeled, sectioned and chopped
1/2 cup chopped walnuts, toasted
1/2 cup crumbled feta cheese (2 oz)

Steps:

  • Place bulgur in large heatproof bowl. Pour boiling water over bulgur; stir. Let stand about 1 hour or until water is absorbed.
  • Stir in orange juice, oil, cucumber, onion, cranberries, parsley, mint, orange peel and salt; toss well. Cover; refrigerate 2 to 3 hours or until well chilled.
  • Just before serving, stir in chopped orange; sprinkle with walnuts and feta cheese.

Nutrition Facts : Calories 200, Carbohydrate 21 g, Cholesterol 5 mg, Fat 2, Fiber 4 g, Protein 4 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving (1/2 Cup), Sodium 210 mg, Sugar 7 g, TransFat 0 g

WALNUT, FETA & APPLE TABBOULEH



Walnut, Feta & Apple Tabbouleh image

Not your usual Tabbouleh, this salad merely has a similar consistency and shares some common ingredients with its authentic cousin. It has a lot of crunch thanks to the apple, radish and walnuts, and involves no actual 'cooking'. The bulgur and dressing could easily be made a day in advance, but I do find it tastes best if the salad, fully combined, is allowed to sit for about 30 minutes to an hour before serving. Ideal to share, bring it along to your next potluck party! Serves 6-8 easily as a side. Prep time includes the 30 minutes it takes for the bulgur to soak.

Provided by magpie diner

Categories     Grains

Time 30m

Yield 6 serving(s)

Number Of Ingredients 18

1 cup bulgur, uncooked
2 cups vegetable broth, boiling
1 cup green peas (frozen is OK)
boiling water
3 tablespoons apple cider vinegar
2 tablespoons extra virgin olive oil
1 garlic clove, fresh
2 teaspoons marjoram, dried
1/2 teaspoon sea salt
1/2 teaspoon black pepper, freshly ground
1 green apple (tart one such as a Granny Smith)
1 teaspoon apple cider vinegar
1 large ripe beefsteak tomato
1/4 medium red onion
3 red radishes
1 cup feta cheese, crumbled
1 cup chopped walnuts
1/2 cup fresh parsley, packed

Steps:

  • Place the bulgur into a medium sized ceramic or Pyrex bowl. Pour the boiling vegetable stock over top and stir. Cover it with a loose fitting lid or a tea towel and set aside for 30 minutes. If using frozen peas, set them into a similar bowl and cover with boiling or very hot water and set aside.
  • Finely mince the clove of garlic, or pass through a garlic press. Place it in a small bowl and whisk together with the rest of the dressing ingredients; apple cider vinegar, olive oil, marjoram, sea salt and black pepper. Set aside. While the bulgur and dressing sit, prepare the rest of the ingredients.
  • Keep in mind that a small dice will best suit the fine bulgur wheat (i.e., a 1/4-1/2 inch dice). Dice the green apple, add it into your salad bowl and sprinkle with the single teaspoon of vinegar (to stop it from browning). Seed and dice the tomato, dice the red onion and the radish and add them all into the salad bowl along with the feta cheese and walnuts. Finely mince the fresh parsley and add it to the bowl.
  • By now 30 minutes have likely passed, check the bulgur by fluffing it with a fork. It should be cooked, but still al dente. Allow it to cool down slightly if it hasn't already.
  • Add the peas to the salad (straining first of course if they were previously frozen), along with the cooled down bulgur. Re-whisk the dressing and pour it over the salad, toss gently to thoroughly combine. Enjoy!

Nutrition Facts : Calories 357.7, Fat 23.1, SaturatedFat 5.7, Cholesterol 22.2, Sodium 484.7, Carbohydrate 30.6, Fiber 8.1, Sugar 6.5, Protein 11.3

QUINOA TABBOULEH WITH FETA



Quinoa Tabbouleh with Feta image

This quinoa tabbouleh is one of my go-to recipes. Quinoa, a grain that originated in South America, is considered a superfood because it contains more protein than most grains. It has a nutty flavor that tastes wonderful with the cucumbers, tomatoes, scallions, feta and mint, and it's a great gluten-free alternative to traditional bulgur wheat. Best of all, you can make this salad ahead; if it sits at room temperature for a few hours, the lemon vinaigrette really has time to soak into the quinoa and vegetables, so the salad is even more delicious!

Provided by Ina Garten

Categories     side-dish

Time 35m

Yield 8 servings

Number Of Ingredients 10

1 cup quinoa
Kosher salt and freshly ground black pepper
1/4 cup freshly squeezed lemon juice (2 lemons)
1/4 cup good olive oil
1 cup thinly sliced scallions, white and green parts (5 scallions)
1 cup chopped fresh mint leaves (2 bunches)
1 cup chopped fresh flat-leaf parsley
1 hothouse cucumber, unpeeled, seeded and medium-diced
2 cups cherry tomatoes, halved through the stem
2 cups medium-diced feta (8 ounces)

Steps:

  • Pour 2 cups of water into a medium saucepan and bring to a boil. Add the quinoa and 1 teaspoon of salt, lower the heat and simmer, covered, for 15 minutes, until the grains are tender and open (they'll have little curly tails). Drain, place in a bowl and immediately add the lemon juice, olive oil and 1 to 1 1/2 teaspoons of salt.*
  • In a large bowl, combine the scallions, mint, parsley, cucumber, tomatoes, 1 to 2 teaspoons of salt* and 1 teaspoon of pepper. Add the quinoa and mix well. Carefully fold in the feta and taste for seasonings. Serve at room temperature or refrigerate and serve cold.
  • * Ina uses Diamond Crystal Kosher Salt, which is coarser than other brands; if you are using a finer-grain kosher salt such as Morton, use the smaller amount.

Nutrition Facts : Calories 210, Fat 14 grams, SaturatedFat 5 grams, Cholesterol 25 milligrams, Sodium 341 milligrams, Carbohydrate 16 grams, Fiber 2 grams, Protein 7 grams, Sugar 2 grams

APPLE-WALNUT-SPINACH SALAD



Apple-Walnut-Spinach Salad image

Fresh spinach, apples and red onions combine with crumbled feta cheese and crunchy walnuts for a flavor-packed salad that's sure to please.

Provided by My Food and Family

Categories     Recipes

Time 10m

Yield Makes 4 servings, 1-1/2 cups each.

Number Of Ingredients 6

6 cups baby spinach leaves
1 apple, thinly sliced
1/2 cup ATHENOS Traditional Crumbled Feta Cheese
1/4 cup slivered red onions
1/4 cup chopped walnuts, toasted
1/4 cup KRAFT Classic Caesar Dressing

Steps:

  • Combine ingredients.
  • Serve immediately.

Nutrition Facts : Calories 180, Fat 13 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 15 mg, Sodium 470 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 6 g

APPLE-WALNUT-TABBOULEH SALAD



Apple-Walnut-Tabbouleh Salad image

Bring something different to the table with Apple-Walnut-Tabbouleh Salad. Apple-Walnut-Tabbouleh Salad is a Healthy Living recipe that's easy to make.

Provided by My Food and Family

Categories     Home

Time 15m

Yield 4 servings, 2 cups each

Number Of Ingredients 9

4 cups tightly packed stemmed fresh kale, cut into thin slices
2 cups cooked farro
1 Honeycrisp apple, chopped
1 cup chopped walnuts, toasted
1 cup pomegranate seeds
1/2 cup chopped red onions
1/4 cup chopped fresh mint
1/4 cup chopped fresh parsley
1/2 cup KRAFT Classic Balsamic Vinaigrette Dressing made with Extra Virgin Olive Oil

Steps:

  • Combine ingredients.

Nutrition Facts : Calories 530, Fat 22 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 0 mg, Sodium 450 mg, Carbohydrate 0 g, Fiber 11 g, Sugar 0 g, Protein 15 g

APPLE-FETA TOSSED SALAD



Apple-Feta Tossed Salad image

A friend of mine shared this recipe with me after I raved about the delightful salad at dinner. I have served it for years now, and no matter where i take it, I have to bring along copies of the recipe to hand out. -Marlene Clark Apple Valley, California

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 10 servings.

Number Of Ingredients 21

2 tablespoons butter
1 tablespoon sugar
1/8 teaspoon pepper
1 cup walnut halves
DRESSING:
1/3 cup olive oil
3 tablespoons white wine vinegar
1-1/2 teaspoons Dijon mustard
2 garlic cloves, minced
1/2 teaspoon sugar
1/4 teaspoon dried oregano
1/8 teaspoon salt
1/8 teaspoon dried parsley flakes
1/8 teaspoon pepper
2 tablespoons finely chopped onion
SALAD:
5 cups torn romaine
5 cups torn red leaf lettuce
1 medium green apple, chopped
1 medium red apple, chopped
1/2 to 1 cup crumbled feta cheese

Steps:

  • Preheat oven to 350°. In a small skillet, melt butter over medium heat; stir in sugar and pepper. Add walnuts; toss to coat. Spread evenly onto a baking sheet. Bake until lightly browned, about 15 minutes, stirring every 5 minutes. Cool on a wire rack., Place dressing ingredients in a blender; cover and process until blended. Place salad ingredients in a large bowl; toss with dressing. Top with walnuts. Serve immediately.

Nutrition Facts : Calories 191 calories, Fat 17g fat (4g saturated fat), Cholesterol 9mg cholesterol, Sodium 127mg sodium, Carbohydrate 8g carbohydrate (5g sugars, Fiber 2g fiber), Protein 3g protein.

APPLE AND WALNUT SALAD



Apple and Walnut Salad image

This apple walnut salad delivers sweet and tangy flavor to simple salad greens with a quick apple cider vinaigrette, cranberries and Gorgonzola cheese. -Taste of Home Test Kitchen, Milwaukee, Wisconsin

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 12 servings (1 cup each).

Number Of Ingredients 15

5 cups torn romaine
5 cups torn red leaf lettuce
1 large red apple, chopped
1 large green apple, chopped
1 cup (4 ounces) crumbled Gorgonzola cheese
1/2 cup chopped walnuts, toasted
1/3 cup thinly sliced red onion
1/3 cup dried cranberries
CIDER VINAIGRETTE:
3/4 cup apple cider or juice
3 tablespoons cider vinegar
2 teaspoons honey
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 cup walnut oil or canola oil

Steps:

  • In a salad bowl, combine the first eight ingredients., In a small bowl, whisk the cider, vinegar, honey, salt and pepper; gradually whisk in oil. Drizzle over salad; toss to coat. Serve immediately.

Nutrition Facts : Calories 155 calories, Fat 10g fat (3g saturated fat), Cholesterol 8mg cholesterol, Sodium 187mg sodium, Carbohydrate 13g carbohydrate (9g sugars, Fiber 2g fiber), Protein 4g protein.

TABBOULEH WITH APPLES, WALNUTS AND POMEGRANATES



Tabbouleh With Apples, Walnuts and Pomegranates image

This grain-free tabbouleh, a perfect side for a Passover meal, comes from chef Michael Solomonov of Zahav.

Provided by Joan Nathan

Categories     easy, quick, salads and dressings

Time 15m

Yield 6 to 8 servings

Number Of Ingredients 10

2 cups flat-leaf parsley, finely chopped
1/2 cup fresh pomegranate seeds
1 cup diced, cored, unpeeled apples, preferably Pink Lady
1/2 cup diced red onion
1 1/2 to 2 teaspoons ground urfa biber peppers, smoked paprika or chipotle chile pepper
3 to 4 tablespoons honey
1/4 cup lemon juice
1/2 cup extra virgin olive oil
Coarse kosher salt
1 cup walnuts

Steps:

  • Mix the parsley, pomegranate seeds, apples and red onion in a medium bowl. Stir in the pepper or paprika, honey, lemon juice and olive oil. Season to taste with salt and mix thoroughly. If desired, at this point the mixture may be covered and refrigerated for up to two days.
  • In a dry skillet over medium heat, stir the walnuts until toasted, about 3 minutes. Sprinkle the walnuts with a pinch salt and crush them with the side of a knife or in a mortar and pestle until they are in coarse pieces.
  • Stir in the crushed walnuts. (If the tabbouleh has been refrigerated, set it out at room temperature for an hour before adding the walnuts.)

Nutrition Facts : @context http, Calories 197, UnsaturatedFat 13 grams, Carbohydrate 14 grams, Fat 16 grams, Fiber 2 grams, Protein 1 gram, SaturatedFat 2 grams, Sodium 195 milligrams, Sugar 11 grams

SHRIMP & FETA TABBOULEH



Shrimp & Feta Tabbouleh image

I saw this recipe in a Women's Health magazine, tried it, and absolutely fell in love with it. It's the perfect summer salad - super healthy, not at all heavy and really fills you up. It says that its 4 portions but i think it's actually only 3, especially if you're eating it as a main dish. Try it, i promise you'll love it!

Provided by sweetstef

Categories     Grains

Time 25m

Yield 4 serving(s)

Number Of Ingredients 11

2/3 cup bulgur (usually found near rice in supermarkets)
1 2/3 cups water
1 lemon, juice of
12 ounces shrimp, cooked
1 cup cucumber, diced
1 tomatoes, chopped
1/2 cup red onion, chopped
1/2 cup parsley, chopped
2 tablespoons olive oil
1/2 cup feta cheese, crumbled
salt & pepper

Steps:

  • In a saucepan, combine bulgur, water and 2 tablespoons lemon juice; bring to a boil. Cover and simmer until tender, about 12-15 minutes Drain any excess water and let cool.
  • Place chopped shrimp in large serving bowl. Sprinkle with 2 tablespoons lemon juice and fresh ground pepper. Let stand for 5 minutes.
  • Stir in cucumber, tomatoes, onion, parsley, oil and feta. Add salt, pepper, and lemon juice.
  • Stir in cooled bulgur and toss.
  • Enjoy!

Nutrition Facts : Calories 296.6, Fat 12.1, SaturatedFat 4.1, Cholesterol 182.3, Sodium 412.5, Carbohydrate 24.1, Fiber 5.3, Sugar 3.3, Protein 24.2

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APPLE WALNUT SALAD - CULINARY HILL
Oven method: Toast walnuts in a 350-degree oven on a rimmed baking sheet for 7 to 10 minutes. Shake or stir the pan occasionally so the nuts brown evenly without scorching. Stove-top method: Toast walnuts in a medium skillet over medium heat, heat walnuts until browned and fragrant, stirring occasionally, about 2 to 5 minutes.
From culinaryhill.com


CAULIFLOWER TABBOULEH, CHOPPED WALNUTS, CRUMBLED FETA ...
Jun 17, 2015 - Cauliflower tabbouleh, chopped walnuts, crumbled feta, pomegranate seeds, turmeric yoghurt. Jun 17, 2015 - Cauliflower tabbouleh, chopped walnuts, crumbled feta, pomegranate seeds, turmeric yoghurt. Pinterest. Today. Explore. When the auto-complete results are available, use the up and down arrows to review and Enter to select. Touch device users …
From pinterest.ca


APPLE-CHEESE AND TOASTED WALNUT SALAD RECIPE ...
1 cup (250 mL) walnut halves, toasted ; 2 red apples, cut into bite-size pieces (about 2 cups/500 mL) Steps. 1. In medium bowl, mix dressing ingredients with wire whisk until sugar is dissolved (dressing will be thick); set aside. 2. In very large bowl (at least 4 quart/1 L), gently mix salad ingredients. Just before serving, pour dressing over salad; toss to coat. Serve …
From lifemadedelicious.ca


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