This flavorful Mediterranean salad is servedwarm and makes a terrific meatless main dish as well as a heartyside dish.
Recipe: Mediterranean BulgurSalad
1/2 cup sliced almonds, toasted3/4 cup bulgur wheat, medium or coarseground
1 cup lentils, dry – rinsed and drained
2 tablespoons garlic flavored olive oil*
1 cup sliced green onions
1 small red or yellow pepper, cleaned and cut into 1/2-inch squares
3 cups lightly packed spinach leaves, deveined & cut intothin strips
2 teaspoons dried dill weed
8 ounces plain, nonfat yogurt
Salt and pepper to taste
Makes 8 (side salad) servings or 3 to 4main dish servings.
*To make your own garlic-infused oliveoil, cook 2 peeled and bruised cloves of garlic in 2 tablespoonsextra virgin olive oil for about 1 minute over medium heat, stirringfrequently; remove garlic and proceed with recipe.
Nutritional Information Per Serving (1/8of recipe): 221 calories, 12 g protein, 29 g carbohydrates, 11g fiber, 7 g fat (1 g saturated), 2 mg cholesterol, 137 mcg folate,3 mg iron, 37 mg sodium.
Recipe and photograph provided courtesyof Wheat Foods Council.
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