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Photo: Becky Luigart-Stayner; Styling: Melanie J. Clarke Photo by: Photo: Becky Luigart-Stayner; Styling: Melanie J. Clarke

Tart & Tangy Bulgur Salad

Category finalist: Sides & Salads

Cooking Light APRIL 2010

  • Yield: 4 servings (serving size: about 1 cup)

Ingredients

  • 1 cup uncooked bulgur
  • 1 cup boiling water
  • 2 tablespoons olive oil
  • 2 tablespoons lime juice
  • 1/2 teaspoon salt
  • 8 large basil leaves, finely chopped
  • 1 garlic clove, minced
  • 1/4 cup chopped red onion
  • 12 large olives, sliced (about 3/4 cup)
  • 1 large tomato, chopped
  • Lime wedges (optional)

Preparation

1. Combine bulgur and boiling water in a large bowl. Cover and let stand for 45 minutes.

2. Combine oil and next 4 ingredients (through garlic) in a small bowl, stirring with a whisk until combined. Add oil mixture, onion, olives, and tomato to bulgur; toss well. Garnish with lime wedges, if desired.

Nutritional Information

Amount per serving
  • Calories: 210
  • Fat: 8.7g
  • Saturated fat: 1.2g
  • Monounsaturated fat: 6g
  • Polyunsaturated fat: 1.1g
  • Protein: 5g
  • Carbohydrate: 31g
  • Fiber: 7.6g
  • Cholesterol: 0.0mg
  • Iron: 1.5mg
  • Sodium: 420mg
  • Calcium: 35mg
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Tart & Tangy Bulgur Salad recipe

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