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Bulgur Wheat Greek Salad
This whole grain Bulgur Wheat Greek Salad full of crunchy veggies, creamy feta and kalamata olives is dressed in a fresh and tangy lemon-dill vinaigrette.
Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings:
12
Calories:
151 kcal
Course:
Salad
Cuisine:
Mediterranean
Ingredients
- 1 cup bulgur wheat uncooked, Bob’s Red Mill Golden brand
- 2 cups chicken broth (low sodium)
- 2 cups cherry tomato halved
- 1 cup cucumber diced
- 8 ounces feta cheese crumbled
- ½ cup kalamata olives sliced
- ½ cup scallions minced
- ¼ cup dill minced fresh
- ¼ cup lemon juice
- 2 tablespoons extra virgin olive oil
- salt to taste
- black pepper to taste
Instructions
- Place bulgur wheat and chicken broth in a small stock pot and bring to a boil. Cover with lid and reduce heat to low. Cook until liquid is absorbed, 15 minutes. Fluff with a fork and place wheat in a large bowl to cool slightly.
- Add all remaining ingredients to the bowl and toss gently with the bulgur wheat. Season with salt and pepper to taste.
Cup of Yum
Notes
- If you don’t plan to eat immediately, you may wish to reserve a bit of the lemon juice and olive oil to dress the dish before serving. Otherwise, the bulgur wheat will absorb some of the vinaigrette over time.
- Can be stored in an air-tight refrigerated container for up to 7 days.
Nutrition Information
Calories
151kcal
(8%)
Carbohydrates
13.6g
(5%)
Protein
5.8g
(12%)
Fat
8.5g
(13%)
Saturated Fat
2.3g
(12%)
Polyunsaturated Fat
6.2g
(36%)
Cholesterol
7mg
(2%)
Sodium
311mg
(13%)
Fiber
2.9g
(12%)
Sugar
1.4g
(3%)
Nutrition Facts
Serving: 12 Serving
Amount Per Serving
Calories 151
% Daily Value*
| Calories | 151kcal | 8% |
| Carbohydrates | 13.6g | 5% |
| Protein | 5.8g | 12% |
| Fat | 8.5g | 13% |
| Saturated Fat | 2.3g | 12% |
| Polyunsaturated Fat | 6.2g | 36% |
| Cholesterol | 7mg | 2% |
| Sodium | 311mg | 13% |
| Fiber | 2.9g | 12% |
| Sugar | 1.4g | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.