Wednesday, October 5

Bulgur Greek Salad

I’ve been doing Tone It Up more than six months and, although it’s one of the alternative protein sources the girls recommend, I hadn’t tried bulgur until last night!

The Bulgur Greek Salad is easy and delicious, although the term “salad” may be misleading since there’s no lettuce. Oh and the term “easy” may also be misleading since I was missing a few ingredients. Feel free to correct me:)

1 ½ cups bulgur
3 cups boiling water
¼ cup and 2 tbsp lemon juice, divided
1 ¼ cup cooked chicken breast (or dry fried tofu
1 ¼ chopped cucumber
½ cup cherry tomatoes halved
1/3 cup greek olives
¼ minced fresh parsley
¼ cup roasted sweet red peppers, drained and chopped
¼ cup chopped red onion
3 tbsp minced fresh basil and olive oil
¼ tsp dried oregano and pepper
1/8 tsp cayenne pepper
¼ cup crumbled feta cheese
1 tsp salt, divided

Boil bulgur in 3 cups water, ¼ cup lemon juice and ½ tsp salt for about 30 mins (or until most of the liquid is absorbed.)

In a large bowl combine the chicken, cucumber, tomatoes, olives, parsley, red peppers, onion and basil. Stir in bulgur.

In a small bowl, whisk the oil, oregano, pepper, cayenne and remaining lemon juice and salt. Pour over bulgur mixture, sprinkle with cheese.

It makes about 4 servings. (The picture above is two servings, one saved for lunch today:)

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