Bulgursaladwithgreenonionvinaigrette Recipes

BULGUR SALAD

Bulgur Salad image

Provided by Food Network Kitchen

Time 25m

Yield 4 servings

Number Of Ingredients 0

Ingredients

Steps:

Toast 2 cups bulgur in 1 to 2 tablespoons each butter and olive oil in a saucepan over medium heat until golden and crackly. Add 4 cups water and season with salt; cover and simmer until the liquid is absorbed and the bulgur is just tender, about 20 minutes. Cut a seedless cucumber into chunks; toss with 2 teaspoons red wine vinegar, 2 teaspoons olive oil, 1/4 cup chopped dill and a small handful of pitted, halved black olives. Serve the cucumbers over the bulgur. Photograph by Tina Rup

SPICY BULGUR SALAD

Spicy Bulgur Salad image

Provided by Food Network Kitchen

Categories side-dish

Time 45m

Yield 4-6 servings

Number Of Ingredients 11

Ingredients

3/4 cup bulgur
3/4 cup boiling water
2 tablespoons olive oil
Juice of 1 lime
1 small red onion, chopped
2 plum tomatoes, seeded and chopped
1 green bell pepper, seeded and chopped
1 cup fresh corn kernels or thawed frozen corn, boiled, cooled in cold water
1 jalapeno, seeded and finely chopped
1/4 cup chopped fresh cilantro or parsley
Salt and pepper

Steps:

In a medium bowl, pour the boiling water over the bulgur. Cover the bowl with plastic wrap and let sit for 15 minutes or until all the liquid has been absorbed. In a large bowl combine the remaining ingredients and toss together. Season with salt and pepper. Using a fork, fluff the bulgur wheat and stir into the vegetable mixture. Taste and season again. Serve at room temperature.

Nutrition Facts : Calories 207 calorie, Fat 8 grams, SaturatedFat 1 grams, Cholesterol 0 milligrams, Sodium 288 milligrams, Carbohydrate 33 grams, Fiber 7 grams, Protein 5 grams, Sugar 4 grams

VEGGIE BULGUR SALAD (KISIR)

Veggie Bulgur Salad (Kisir) image

I got this recipe from a friend, it is a very popular Turkish/Middle Eastern salad.

Provided by ahilgaz

Categories Salad Grains Tabbouleh

Time 40m

Yield 6

Number Of Ingredients 15

Ingredients

1 cup fine bulgur
1 cup boiling water
2 tablespoons olive oil
1 onion, finely chopped
2 large tomatoes, finely chopped
1 cucumber, diced
2 green bell peppers, finely chopped
1 red bell pepper, finely chopped
7 green onions, finely chopped
½ cup minced fresh parsley
½ cup minced fresh mint leaves
1 teaspoon red pepper flakes, or to taste
2 tablespoons olive oil
juice of 1 fresh lemon
2 tablespoons pomegranate molasses

Steps:

Place the bulgur in a bowl; stir in the boiling water. Cover and let stand for 20 minutes.
Meanwhile, heat 2 tablespoons olive oil in a skillet over medium heat. Stir in the chopped onion; cook and stir until the onion has softened and turned translucent, about 5 minutes.
Drain the bulgur and return it to the bowl. Add the cooked onion, chopped tomatoes, cucumber, green and red bell peppers, green onions, parsley, mint, and red pepper flakes. Drizzle with 2 tablespoons olive oil, the lemon juice, and the pomegranate molasses. Toss gently until the salad is thoroughly combined. Serve immediately, or refrigerate until serving.

Nutrition Facts : Calories 216.2 calories, Carbohydrate 30.4 g, Fat 9.8 g, Fiber 7.7 g, Protein 5.3 g, SaturatedFat 1.4 g, Sodium 18.6 mg, Sugar 6.3 g

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