Photo: Jennifer Causey; Styling: Lindsey Lower
You can make this fresh, summery picnic dish up to two days ahead. If you'd like a fresh herb garnish, pack the leaves separately, and sprinkle onto the salad shortly before serving.
Serves 8 (serving size: 3/4 cup)
1. Bring 1 cup water to a boil in a small saucepan.
2. Combine the boiling water and bulgur in a mixing bowl. Let mixture stand, covered, 25 minutes or until all water is absorbed.
3. Place the mint, oil, lemon juice, salt, and pepper in a blender; process until pureed.
4. Use a fork to fluff the bulgur. Add the dressing, cucumber, blueberries, onion, and feta to the grains; toss to combine.
Tomato and Corn Bulgur Salad: Sub basil for the mint, halved cherry tomatoes for the cucumber, fresh corn kernels for the blueberries, and 1/4 cup toasted pine nuts for the feta. Sprinkle with 2 cooked and crumbled bacon slices. Serves 8 (serving size: 3/4 cup) CALORIES 212; FAT 13.4g (sat 1.9g, mono 7.9g, poly 2.7g); PROTEIN 5g; CARB 21g; FIBER 4g; CHOL 2mg; IRON 1mg; SODIUM 205mg; CALC 17mg