Middle Eastern Bulgur-Spinach Salad Recipe
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Bulgur or cracked wheat is a Middle Eastern staple. This vegetarian melange of grain, fruits, and vegetables is satisfying and boasts a preparation that's simplicity itself.
Ingredients
- 1 cup bulgur
- 1 cup boiling water
- 1/2 cup plain yogurt
- 1/4 cup bottled red wine vinaigrette salad dressing
- 2 tablespoons snipped fresh parsley
- 1/2 teaspoon ground cumin
- 6 cups torn fresh spinach
- 1 15-ounce can garbanzo beans, rinsed and drained
- 1 cup coarsely chopped apple
- 1/2 of amedium red onion, thinly sliced and separated into rings
- 3 tablespoons raisins (optional)
- In a medium bowl combine bulgur and boiling water. Let stand about 10 minutes or until bulgur has absorbed all the water. Cool 15 minutes.
- Meanwhile, for dressing, in a small mixing bowl stir together yogurt, vinaigrette salad dressing, parsley, and cumin.
- In a large bowl combine bulgur, spinach, garbanzo beans, apple, onion, and, if desired, raisins. Pour dressing over salad. Toss lightly to coat. Makes 4 servings.
- Prepare salad as directed except do not add spinach. Cover and chill for up to 24 hours. Add spinach and toss to serve.
- Calories 340, Total Fat 11 g, Saturated Fat 2 g, Cholesterol 2 mg, Sodium 673 mg, Carbohydrate 53 g, Fiber 16 g, Protein 13 g. Daily Values: Vitamin A 58%, Vitamin C 55%, Calcium 16%, Iron 40%.
- Percent Daily Values are based on a 2,000 calorie diet
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