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.
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
How to Make It
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.