Whole Grain, Feta, and Olive Salad |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
|
Time: 30 minutes. Sunset reader Sarah Breeze loads up bulgur with a colorful assortment of fresh, crunchy vegetables and salty goodies. She created the salad for a sack lunch, but it makes an easy warm-weather side dish for dinner too. Ingredients:
1 cup medium bulgur wheat |
1 cup shredded carrot |
1 cup thinly sliced fennel |
1/2 cup niçoise or kalamata olives, pitted |
1/2 cup roasted, salted pistachios |
4 ounces feta cheese, crumbled |
2 tablespoons red-wine vinegar |
1/4 cup extra-virgin olive oil |
1/2 cup chopped flat-leaf parsley |
Directions:
1. Place bulgur in a medium bowl and add 2 1/2 cups boiling water. Let sit until tender, 15 to 20 minutes. Pour off any remaining water. Add rest of ingredients, stirring to combine.
2. Note: Nutritional analysis is per serving.
|
|