If you've never tried tender bulgur in a cold salad, you're in for a treat. Feta, mint, onions and Greek vinaigrette give this hearty dish awesome flavor.
What You Need
Original recipe yields 5 servings
1 cup bulgur, uncooked
1 cup boiling water
1 medium tomato, seeded, chopped
1 pkg. (4 oz.) ATHENOS Traditional Crumbled Feta Cheese
1/2 cup chopped fresh parsley
1/4 cup chopped fresh mint
1/4 cup chopped onions
1/2 cup KRAFT Greek Vinaigrette Dressing
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Let's Make It
Place bulgur in medium bowl. Add boiling water; stir. Cover.
Refrigerate at least 30 min.
Fluff bulgur with fork. Add remaining ingredients; mix lightly.
Cover and store any leftover salad in the refrigerator for up to 4 days.
Substitute quinoa for the bulgur. To prepare, rinse 1 cup quinoa; drain. Heat large nonstick skillet on medium-high heat. Add quinoa; cook and stir until quinoa is dried and golden brown. Remove from heat; place in medium bowl. Bring 1-1/2 qt. (6 cups) salted water to boil in medium saucepan. Add quinoa; stir. Simmer 10 to 12 min. or until tender; drain well. Let stand 10 min. (You will have about 3 cups of cooked quinoa.) Place in medium bowl; fluff with fork. Add remaining ingredients; mix lightly.
Serve with grilled chicken breasts.
Calories From Fat
% Daily Value*
Total Fat 10g
Saturated Fat 4.5g
Trans Fat 0g
Total Carbohydrates 26g
Dietary Fibers 6g
* Percent Daily Values are based on a 2,000 calorie diet.
Makes 5 servings, about 3/4 cup each.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.