Blueberry and Feta Bulgur Salad with Mint Dressing

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

Cooking Light

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Servings: 8 Servings (¾ cup per serving)

Course: Main Dish

Cuisine: American

Prep Time 10

Cook Time 25

Total Time 35

1 cup water
1 cup cracked bulgur wheat
¾ cup mint leaves
⅓ cup extra-virgin olive oil
1 ½ tablespoons fresh lemon juice
⅝ teaspoon kosher salt
½ teaspoon freshly ground black pepper
1 ½ cups diced English cucumber
1 ¼ cups blueberries
¾ cup thinly vertically sliced red onion, soaked in cold water for 10 minutes, and drained
2 ounces feta cheese, crumbled (about ½ cup)

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.

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 ¼ cup toasted pine nuts for the feta. Sprinkle with 2 cooked and crumbled bacon slices.

Nutrition Facts

Blueberry and Feta Bulgur Salad with Mint Dressing

Amount per Serving

Calories

184

% Daily Value*

Fat

Saturated Fat

Polyunsaturated Fat

Monounsaturated Fat

Cholesterol

Sodium

270

Potassium

173

Carbohydrates

Fiber

Sugar

Protein

Vitamin A

245

Vitamin C

Calcium

Iron

* Percent Daily Values are based on a 2000 calorie diet.