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Tart & Tangy Bulgur Salad

Photo: Becky Luigart-Stayner; Styling: Melanie J. Clarke
Yield 4 servings (serving size: about 1 cup)
Category finalist: Sides & Salads

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)

Nutrition Information

  • calories 210
  • fat 8.7 g
  • satfat 1.2 g
  • monofat 6 g
  • polyfat 1.1 g
  • protein 5 g
  • carbohydrate 31 g
  • fiber 7.6 g
  • cholesterol 0.0 mg
  • iron 1.5 mg
  • sodium 420 mg
  • calcium 35 mg

How to Make It

  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.