Bulgursaladwithfetaandpinenuts Recipes

POMEGRANATE-BULGUR SALAD

Pomegranate-Bulgur Salad image

Golden raisins, parsley leaves, and ruby-red pomegranate seeds add color to this fiber-rich bulgur salad.

Provided by Martha Stewart

Number Of Ingredients 11

Ingredients

1 cup bulgur
1 teaspoon kosher salt
1 cup boiling water
4 scallions, thinly sliced on the bias
1/2 cup parsley leaves, chopped
1/2 cup mint leaves, chopped
1/3 cup golden raisins
1 cup pomegranate seeds
2 tablespoons fresh lemon juice
2 tablespoons extra-virgin olive oil
Freshly ground black pepper

Steps:

In a medium bowl, combine bulgur and salt. Top with boiling water and cover bowl with a plate until water is absorbed, 30 minutes.
Toss with scallions, parsley, mint, raisins, pomegranate seeds, lemon juice, and olive oil, and season to taste with salt and pepper.

Nutrition Facts : Calories 291 g, Fiber 11 g, Protein 7 g, Sodium 299 g

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

Ingredients

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.

LENTIL AND BULGUR SALAD

Lentil and Bulgur Salad image

Lentils, bulgur, and feta cheese give this salad its Middle-Eastern flavor. Pack it for a picnic, or serve it with crisp lettuce as a light supper.

Provided by Martha Stewart

Categories Food & Cooking Salad Recipes

Time 45m

Number Of Ingredients 8

Ingredients

3/4 cup lentils, picked over and rinsed
1 box (5.25 ounces) fine-grain bulgur wheat, (scant 3/4 cup)
Coarse salt and ground pepper
1 pint cherry or grape tomatoes, halved (2 cups)
3/4 cup thinly sliced scallions, (4 to 6 scallions)
1/4 cup fresh lemon juice
2 tablespoons olive oil
1/3 cup crumbled feta cheese

Steps:

In a medium saucepan, cover lentils with water by 1 inch. Bring to a boil; reduce to a simmer. Cover, and cook until lentils are tender but still holding their shape, 15 to 20 minutes. Drain well.
Meanwhile, bring 1 cup water to a boil in a small saucepan. Stir in bulgur,1/2 teaspoon salt, and 1/4teaspoon pepper. Cover; remove from heat, and let stand until bulgur has absorbed liquid, 30 minutes.
Transfer bulgur to a large bowl. Gently stir in lentils, tomatoes, scallions, lemon juice, and oil. Serve sprinkled with feta.

Nutrition Facts : Calories 367 g, Fat 11 g, Fiber 19 g, Protein 18 g

LAYERED SALAD OF BULGUR, FENNEL, PINE NUTS, DILL, AND MINT

Layered Salad of Bulgur, Fennel, Pine Nuts, Dill, and Mint image

Provided by Fran McCullough

Categories Salad Herb Nut Vegetable Side Low/No Sugar Pine Nut Fennel Cucumber Fall Bulgur Vegan Vegetarian Pescatarian Dairy Free Peanut Free Soy Free No Sugar Added Kosher

Yield Makes 6 to 8 servings

Number Of Ingredients 13

Ingredients

1 cup medium-fine bulgur or cracked wheat
1 cup fresh lemon juice, plus more to taste
1/2 cup extra-virgin olive oil
4 garlic cloves, minced
Salt
8 scallions (white and green parts), thinly sliced
1 cup chopped fresh flat-leaf parsley
1/2 cup chopped fresh dill
1/3 cup chopped fresh mint
2 English cucumbers, peeled, seeded, and cut into 1/2-inch dice
Freshly ground black pepper
1 large fennel bulb
1/3 cup toasted pine nuts

Steps:

Place the bulgur or cracked wheat in a large salad bowl. In a small bowl, whisk together 1 cup lemon juice, the olive oil, garlic, and 1 teaspoon salt; drizzle this dressing over the bulgur. Layer on the scallions, parsley, dill, mint, and cucumbers. Sprinkle 1 teaspoon salt and 1/4 teaspoon pepper over the top. Cover with plastic wrap and refrigerate for at least 24 hours or up to 48 hours.
Bring the salad to room temperature.
Meanwhile, cut the fennel bulb in half from top to bottom. Cut the halves into paper-thin slices crosswise. Add the fennel and pine nuts to the salad and toss. Season with salt, pepper, and lemon juice to taste and serve.

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