Bulgur Salad With Grapes And Feta Cheese Recipes

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BULGUR SALAD WITH GRAPES AND FETA CHEESE



Bulgur Salad with Grapes and Feta Cheese image

Pack this satisfying salad for your work lunch. Tender and chewy, bulgur wheat is a good source of dietary fiber as well as protein.

Provided by Martha Stewart

Categories     Food & Cooking

Number Of Ingredients 10

1/2 cup fine-grain bulgur wheat
1/2 teaspoon coarse salt
3/4 cup boiling water
2 tablespoons fresh lemon juice
1 tablespoon olive oil
Coarse salt and ground pepper
2 tablespoons minced scallion
3/4 cup halved seedless grapes
1/2 cup toasted chopped walnuts
1/2 cup crumbled feta cheese

Steps:

  • In a medium bowl, combine bulgur wheat, 1/2 teaspoon coarse salt, and boiling water. Cover; let stand until bulgur is tender, 30 minutes.
  • In a large bowl, whisk together lemon juice and olive oil; season with coarse salt and ground pepper. Add scallion, grapes, walnuts, and feta. Add bulgur; toss.

BULGUR SALAD WITH FETA AND PINE NUTS



Bulgur Salad with Feta and Pine Nuts image

Veg out with this textured toss of chewy grains, tangy cheese, crunchy nuts, shallot, cuke, and citrus. Bulgur is packed with fiber and protein.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Time 35m

Number Of Ingredients 10

1/4 cup medium-grind bulgur
1 tablespoon pine nuts
2 teaspoons fresh lemon juice
2 teaspoons olive oil, preferably extra-virgin
1/4 cup crumbled feta cheese (1 ounce)
1/2 shallot, minced
1/4 cup fresh parsley, chopped
1/4 cucumber, peeled, halved, seeded, and finely diced
1/2 head Boston lettuce, torn into large pieces
Coarse salt and ground pepper

Steps:

  • In a medium bowl, mix bulgur with 1/8 teaspoon salt and 1/2 cup boiling water. Cover; let sit until bulgur is tender (but still slightly chewy), about 30 minutes.
  • Meanwhile, in a small dry skillet over very low heat, toast pine nuts, tossing constantly, until golden, 3 to 4 minutes. In a small bowl, whisk together lemon juice and oil. Season with salt and pepper; set aside.
  • Drain bulgur in a fine-mesh sieve, pressing to remove excess liquid; return to bowl. Add feta, shallot, parsley, cucumber, and half the dressing; season with salt and pepper. In another bowl, toss lettuce with remaining dressing. Top with bulgur mixture and pine nuts.

Nutrition Facts : Calories 157 g, Fat 8 g, Fiber 3 g, Protein 3 g

BULGUR SALAD WITH GRAPES AND FETA CHEESE



Bulgur Salad With Grapes and Feta Cheese image

Make and share this Bulgur Salad With Grapes and Feta Cheese recipe from Food.com.

Provided by Judith G

Categories     < 60 Mins

Time 32m

Yield 2 serving(s)

Number Of Ingredients 10

1/2 cup bulgur
1/2 teaspoon salt
3/4 cup boiling water
2 tablespoons lemon juice
1 tablespoon olive oil
salt and pepper
2 tablespoons scallions
3/4 cup halved seedless grapes
1/2 cup toasted chopped walnuts
1/2 cup crumbled feta

Steps:

  • Combine bulgur with 1/2 tsp salt and boiling water. Cover and let stand 30 minutes or until bulgur is tender.
  • In large bowl, whisk together 2 tbsp fresh lemon juice and 1 tbsp olive oil; season with coarse salt and ground pepper. Add 2 tbsp minced scallion, 3/4 cup halved seedless grapes, 1/2 cup each toasted chopped walnuts and crumbled feta. add bulgur; toss.

Nutrition Facts : Calories 516.8, Fat 34.4, SaturatedFat 8.4, Cholesterol 33.4, Sodium 1010.6, Carbohydrate 44.7, Fiber 9.1, Sugar 12.2, Protein 14.7

GREEK-STYLE BULGUR SALAD WITH CHICKPEAS, FETA AND OLIVES



Greek-Style Bulgur Salad With Chickpeas, Feta and Olives image

From "The PDQ Vegetarian Cookbook" by Donna Klein. The olives and feta are essential in this recipe as they give it the "kick". I made the recipe using feta but it can be made vegan by replacing the feta with 1/2 cup marinated artichoke hearts. The bulgar didn't completely cook for me at first and I had to place the whole pot over low heat - I think it was a little overcooked in the end. I used vegetable broth and the only bulgur I could find - I believe it was medium - which may have resulted in the cooking problem. I also used a 19 oz can of chickpeas, as that was what I had on hand.

Provided by emcmonnies

Categories     Grains

Time 45m

Yield 4 main-dish servings, 4 serving(s)

Number Of Ingredients 13

3/4 cup low sodium vegetable broth or 3/4 cup water
2 tablespoons low sodium vegetable broth or 2 tablespoons water
2 tablespoons lemon juice
1/2 teaspoon onion powder
1/4 teaspoon garlic powder
1 cup Bulgar wheat (fine grain, fancy)
2 tablespoons extra virgin olive oil
1 tablespoon red wine vinegar
1/2 teaspoon dried oregano
salt and pepper, to taste
1 (15 ounce) can chickpeas, rinsed and drained
12 kalamata olives, pitted
1/2-3/4 cup feta cheese, crumbled (2-3 ounces)

Steps:

  • In a medium saucepan over medium heat, bring the broth, lemon juice, onion powder, and garlic powder barely to a simmer. Remove from heat and let cool five minutes.
  • Add the bulgur, stirring well to combine. Let stand until the bulgur has absorbed all the liquid and feels dry, about 30 minutes, stirring occasionally.
  • In a large bowl, whisk together the oil, vinegar, oregano, salt and pepper.
  • Add the chickpeas, olives and cheese, tossing well to combine.
  • Season with additional salt and pepper if necessary.
  • Cover and refrigerate a minimum of 2 hours or up to 2 days and serve chilled or at room temperature.

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