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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
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A healthy whole grain salad. While I honestly do not remember where this recipe came from it has recently come to my attention that it was created by Nan Kelley Lofas, Bainbridge Island, Washington and published in Sunset Magazine’s 1998 annual cookbook. Ingredients:
2/3 cup bulgar wheat |
1/2 lb spinach leaves, rinsed and drained |
1/3 cup green onion, thinly sliced |
1/3 cup fresh dill, chopped |
4 ounces feta cheese, crumbled |
1/4 cup red wine vinegar |
2 tablespoons olive oil |
salt and pepper |
1 cup cherry tomatoes, cut in half (optional) |
Directions:
1. In a small bowl, combine bulgur and 1 and a 1/2 cups boiling water. Let stand until bulgur is tender to bite, about 15 minutes.
2. Meanwhile, stack spinach leaves and cut into 1/4-inch-wide strips.
3. Place spinach, onions, dill, and cheese in a wide bowl. Pour bulgur into a fine strainer and press out the excess water. Add bulgur to bowl with spinach.
4. Mix vinegar and oil. Add to salad and mix. Season with salt and pepper to taste.
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