Description

Sweet blueberries and cool cucumbers add contrast to this quick & easy salad that's perfect for picnic season!

Ingredients

Units Scale

1 cup water
1 cup cracked bulgur wheat
3/4 cup mint leaves
1/3 cup extra-virgin olive oil
1 1/2 tablespoons fresh lemon juice
5/8 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 1/2 cups diced English cucumber
1 1/4 cups blueberries
3/4 cup thinly vertically sliced red onion, soaked in cold water for 10 minutes, and drained
2 ounces feta cheese, crumbled (about 1/2 cup)

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Instructions

Bring 1 cup water to a boil in a small saucepan.
Combine the boiling water and bulgur in a mixing bowl. Let mixture stand, covered, 25 minutes or until all water is absorbed.
Place the mint, oil, lemon juice, salt, and pepper in a blender; process until pureed.
Use a fork to fluff the bulgur. Add the dressing, cucumber, blueberries, onion, and feta to the grains; toss to combine.

Notes

Recipe adapted from Cooking Light June 2015

VARIATION
Tomato and Corn Bulgur Salad: Sub basil for the mint, halved cherry tomatoes for the cucumber, fresh corn kernels for the blueberries, and 1/4 cup toasted pine nuts for the feta. Sprinkle with 2 cooked and crumbled bacon slices. Serves 8 (serving size: 3/4 cup)

Nutrition

Serving Size:
Calories: 182
Sugar: 3.7 g
Sodium: 167.3 mg
Fat: 11.2 g
Saturated Fat: 2.5 g
Carbohydrates: 19.3 g
Fiber: 3.1 g
Protein: 3.6 g
Cholesterol: 6.3 mg