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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
5 ounce(s) baby spinach |
1 s cup(s) bulgur |
1/4 cup(s) feta |
1 cup(s) halved cherry tomatoes |
3 tablespoon(s) lemon juice |
2 tablespoon(s) olive oil |
1/4 teaspoon(s) pepper |
1/2 teaspoon(s) salt |
Directions:
1. Mix 1 cups of water with 1 cup of bulgur in a saucepan. Bring to the boil, cover, then turn the heat on very low and cook for 15 minutes. Fluff with a fork to separate the grains
2. hot cooked bulgur and 5 ounces baby spinach; cover and let stand 15 minutes or until spinach wilts. Stir in 1 cup halved cherry tomatoes, 3 tablespoons fresh lemon juice, 2 tablespoons extra-virgin olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Sprinkle with 1/4 cup (1 ounce) crumbled feta cheese.
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