Because of this hearty, nutrient dense grain, this salad is a meal in itself. Bulgar is a great source of manganese, fiber and protein. This salad is bursting with flavor and will hold up great for leftovers.
Serves 4 Ingredients
1.5 cups water ¾ cup bulgur 1 tablespoon extra-virgin olive oil (I think it needs 2 tablespoons) ½ hothouse cucumber, diced ¼ cup sun-dried tomatoes, diced 2 scallions, thinly sliced ½ cup reduced-fat crumbled feta cheese 2 tablespoons lemon juice, more to taste (I prefer 3 tablespoons) I like to add 1/2 teaspoon salt Freshly ground black pepper
In a small pot, bring 1½ cups of water and 1/2 teaspoon salt to a boil. Stir in the bulgur, turn off the burner, and cover the pot. Allow the bulgur to steep for 10 minutes, then drain and put into a large bowl. Toss the bulgur with the oil and aloe to cool for a few minutes. Stir in the cucumber, sun-dried tomatoes, scallions, and feta. Season with the lemon juice and plenty of pepper.
Nutrition Information: Per Serving— Calories: 180 Sodium: 260 mg Total Fat: 7 g Saturated Fat: 2 g Carbohydrates: 24 g Protein: 8 g Fiber: 6 g