Photo: Jennifer Causey; Styling: Lindsey Lower
Hands-on Time
15 Mins
Total Time
30 Mins
Yield
Serves 8 (serving size: 3/4 cup)

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.

How to Make It

Step 1

Bring 1 cup water to a boil in a small saucepan.

Step 2

Combine the boiling water and bulgur in a mixing bowl. Let mixture stand, covered, 25 minutes or until all water is absorbed.

Step 3

Place the mint, oil, lemon juice, salt, and pepper in a blender; process until pureed.

Step 4

Use a fork to fluff the bulgur. Add the dressing, cucumber, blue­berries, onion, and feta to the grains; toss to combine.

Step 5

VARIATION

Step 6

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 4g (sat 9g, mono 9g, poly 7g); PROTEIN 5g; CARB 21g; FIBER 4g; CHOL 2mg; IRON 1mg; SODIUM 205mg; CALC 17mg

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

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