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Blueberry and Feta Bulgur Salad with Mint Dressing

Hands-on time 15 mins
Total time 30 mins
Yield

Serves 8 (serving size: 3/4 cup)

Ingredients

  • 1 cup water
  • 1 cup cracked bulgur wheat
  • 3/4 cup mint leaves
  • 1/3 cup extra-virgin olive oil
  • 1 1/2 tablespoons fresh lemon juice
  • 5/8 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 1/2 cups diced English cucumber
  • 1 1/4 cups blueberries
  • 3/4 cup thinly vertically sliced red onion, soaked in cold water for 10 minutes, and drained
  • 2 ounces feta cheese, crumbled (about 1/2 cup)

How to Make It

  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.

  5. VARIATION

  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