Try this Feta and Mint Bulgur Salad recipe, or contribute your own.
Suggest a better descriptionBring large pot of water to a boil. Add salt, then bulgur (cook as you would pasta). Boil for 12 to 15 minutes, or until bulgur is tender but not mushy. Drain very well and refrigerate until cool. Meanwhile place feta, tomato, green onion, cucumber and mint into medium sized serving bowl. Gently toss. In small bowl, whisk oil with vinegar, salt and pepper. Add cooled bulgur to feta mixture and toss gently. Then toss with olive oil mixture. Taste and add more salt if necessary. Refrigerate until ready to serve. Salad taste best if made within a couple of hours of being made.
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Serving Size: 1 Serving (9g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 11 | ||
Calories from Fat: 10 (91%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1.1g | 2 % | |
Saturated Fat 0.2g | 1 % | |
Monounsaturated Fat 0.8g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 0mg | 0 % | |
Sodium 194.4mg | 7 % | |
Potassium 3mg | 0 % | |
Total Carbohydrate 0g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0g | ||
Protein 0g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 11
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