Spinach and Bulgur Salad

recipe
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.

Yield:

Makes 5 or 6 servings

Recipe from

Nutritional 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

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

Preparation

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.

Note:

Nan Kelley Lofas, Bainbridge Island, Washington,

August 1998
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