Spinach And Bulgar Salad Recipes

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SPINACH AND BULGUR SALAD



Spinach and Bulgur Salad image

Many of you may have not tasted bulgur, but I can guarantee you that once you try it, you will really like it! It has a rich, oat-like flavor that complements vegetables well - which is why this salad is the perfect way to try it! In addition, bulgur is a whole grain that has loads of fiber, and even protein and many vitamins. Try this exotic salad; you'll end up making it over and over again! READ MORE

Provided by Recipe By Elky Friedman

Categories     Salads

Yield 6

Number Of Ingredients 13

1 cup bulgur
1/2 box grape tomatoes, sliced
1 pound fresh spinach leaves
1 small red onion, sliced
1 Persian cucumber, diced
1/2 cup Gefen Sweetened Dried Cranberries
1/2 cup roasted slivered almonds
3 tablespoons olive oil
1/4 cup Kedem Red Wine Vinegar
1 teaspoon Haddar Dijon Mustard
2 tablespoons Gefen Honey
1/2 teaspoon salt
dash of pepper

Steps:

  • Cook the bulgur according to package instructions. Once cooled, combine bulgur with spinach, tomatoes, red onion, cucumber, dried cranberries, and almonds.
  • In a container, combine olive oil, red wine vinegar, Dijon mustard, honey, salt, and pepper.
  • Toss dressing with salad. Serve.

BLACKBERRY SPINACH SALAD



Blackberry Spinach Salad image

This is an excellent brunch salad that's very easy to throw together. This tastes great without a dressing, but some people like a bacon dressing or a nice balsamic vinegar.

Provided by Karyn Ulriksen

Categories     Salad     Vegetable Salad Recipes

Time 15m

Yield 8

Number Of Ingredients 7

3 cups baby spinach, rinsed and dried
1 pint fresh blackberries
6 ounces crumbled feta cheese
1 pint cherry tomatoes, halved
1 green onion, sliced
¼ cup finely chopped walnuts
½ cup edible flowers

Steps:

  • In a large bowl, toss together baby spinach, blackberries, feta cheese, cherry tomatoes, green onion, and walnuts. Garnish with edible flowers.

Nutrition Facts : Calories 107.1 calories, Carbohydrate 7.1 g, Cholesterol 18.9 mg, Fat 7.3 g, Fiber 2.8 g, Protein 4.8 g, SaturatedFat 3.4 g, Sodium 250.3 mg, Sugar 2.7 g

SPINACH AND BULGAR SALAD



Spinach and Bulgar Salad image

A healthy whole grain salad. While I honestly do not remember where this recipe came from it has recently come to my attention that it was created by Nan Kelley Lofas, Bainbridge Island, Washington and published in Sunset Magazine's 1998 annual cookbook.

Provided by Debbwl

Categories     < 30 Mins

Time 20m

Yield 4 serving(s)

Number Of Ingredients 9

2/3 cup Bulgar wheat
1/2 lb spinach leaves, rinsed and drained
1/3 cup green onion, thinly sliced
1/3 cup fresh dill, chopped
4 ounces feta cheese, crumbled
1/4 cup red wine vinegar
2 tablespoons olive oil
salt and pepper
1 cup cherry tomatoes, cut in half (optional)

Steps:

  • In a small bowl, combine bulgur and 1 and a 1/2 cups boiling water. Let stand until bulgur is tender to bite, about 15 minutes.
  • Meanwhile, stack spinach leaves and cut into 1/4-inch-wide strips.
  • Place spinach, onions, dill, and cheese in a wide bowl. Pour bulgur into a fine strainer and press out the excess water. Add bulgur to bowl with spinach.
  • Mix vinegar and oil. Add to salad and mix. Season with salt and pepper to taste.

SPINACH AND BULGUR SALAD



Spinach and Bulgur Salad image

During the walk home from a belly-dancing class, Nan Kelley Lofas stopped at a deli for dinner. The spinach and feta salad she ordered didn't taste as good as she thought it could, so she experimented at home. The result is this salad.

Provided by Nan Kelley Lofas, Bainbridge Island, Washington,

Yield Makes 5 or 6 servings

Number Of Ingredients 8

2/3 cup bulgur wheat
12 cups (about 10 oz.) spinach leaves, rinsed and drained
1/2 cup thinly sliced green onions
1/3 cup chopped fresh dill
3/4 cup (4 oz.) crumbled feta cheese
1/4 cup red wine vinegar
2 tablespoons olive oil
Salt and pepper

Steps:

  • In a small bowl, combine bulgur and 1 1/2 cups boiling water. Let stand until bulgur is tender to bite, about 15 minutes.
  • Meanwhile, stack spinach leaves and cut into 1/4-inch-wide strips.
  • Place spinach, onions, dill, and cheese in a wide bowl. Pour bulgur into a fine strainer and press out the excess water. Add bulgur to bowl with spinach.
  • Mix vinegar and oil. Add to salad and mix. Season with salt and pepper to taste.

Nutrition Facts : Calories 158, Carbohydrate 15, Cholesterol 17, Fat 8.9, Fiber 4.3, Protein 6.1, SaturatedFat 3.5, Sodium 253

BULGUR WITH ROASTED RED PEPPERS, CHICKPEAS, AND SPINACH



Bulgur with Roasted Red Peppers, Chickpeas, and Spinach image

Bulgur has a light, nutty flavor that, along with the chickpeas, adds protein to this vegetarian dinner.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains

Time 35m

Number Of Ingredients 5

1 cup bulgur
2 red bell peppers
1/2 cup plus 2 tablespoons extra-virgin olive oil
1 can (14.5 ounces) chickpeas, rinsed and patted dry
2 cups baby spinach

Steps:

  • Bring 2 cups water to a boil and add bulgur. Remove from heat and soak until tender, about 30 minutes. Drain in a fine-mesh sieve, pressing to remove as much liquid as possible; transfer bulgur to a large bowl.
  • While bulgur is soaking, roast peppers over a low gas flame or under the broiler, turning frequently with tongs, until blackened on all sides, 8 to 16 minutes. Place in a bowl; cover tightly with plastic wrap. Let cool. Peel off charred skins; discard seeds and stems. Chop peppers into 3/4-inch pieces. Strain any juices from cutting board and bowl through a fine-mesh sieve and reserve.
  • In a small saucepan, heat 1/2 cup oil over medium-high. In batches, fry chickpeas until golden brown and lightly crisp, about 3 minutes per batch. Drain on paper towels and season immediately with coarse salt.
  • Add chickpeas, peppers and reserved juices, spinach, and 2 tablespoons oil to bowl with bulgur and toss. Season with salt and ground pepper.

Nutrition Facts : Calories 409 g, Fat 18 g, Fiber 12 g, Protein 10 g

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