Bulgur Salad
Servings: 2
Calories: 110kcal
Ingredients
Bulgur Wheat
- 1/4 cup Fine Bulgur Wheat
- 1/4 tsp Celery Salt
- 1/2 cup Water
- 1 tbsp Olive oil
- 2 tbsp Butter
Fresh Ingredients
- Oregano Leaves
- 1 Pomegranate seeds
- 1 Cucumber
- 4 tbsp Sliced Olives
- 6 Baby Tomatoes
Balsamic Vinaigrette
- 2 tbsp Olive Oil
- 2 tbsp Fresh Lemon Juice
- 1 tbsp Balsamic Vinegar
- 1 tsp Honey
- 1/4 tsp Salt
- 1/4 tsp White Pepper
Instructions
- Cook the Bulgur Wheat: Boil water, add the bulgur wheat. Cook for two minutes, drain the water. Add the pot onto the stove on medium-low heat, let it cook for one to minutes until the remaining water evaporates. Add butter, oil and celery salt.
- Prepare ingredients: Chop the baby tomatoes, slice the leeks, add sliced olives. Deseed the pomegranate. Wash the oregano leaves. Add everything to a bowl including the bulgur wheat.
- Make the Vinaigrette: Add all of the ingredients to a bowl and whisk. Drizzle over the salad.
Nutrition
Calories: 110kcal | Carbohydrates: 20g | Protein: 2g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.04g | Cholesterol: 1mg | Sodium: 638mg | Potassium: 237mg | Fiber: 2g | Sugar: 14g | Vitamin A: 156IU | Vitamin C: 5mg | Calcium: 64mg | Iron: 1mg