ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Spinach and Bulgur Salad

Yield Makes 5 or 6 servings
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.

Ingredients

  • 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

Nutrition Information

  • calories 158
  • caloriesfromfat 51 %
  • protein 6.1 g
  • fat 8.9 g
  • satfat 3.5 g
  • carbohydrate 15 g
  • fiber 4.3 g
  • sodium 253 mg
  • cholesterol 17 mg

How to Make It

  1. In a small bowl, combine bulgur and 1 1/2 cups boiling water. Let stand until bulgur is tender to bite, about 15 minutes.

  2. Meanwhile, stack spinach leaves and cut into 1/4-inch-wide strips.

  3. 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.

  4. Mix vinegar and oil. Add to salad and mix. Season with salt and pepper to taste.