Best 7 Colorful Bulgur Salad Recipes
**Colorful Bulgur Salad: A Mediterranean Delight**
Immerse yourself in the vibrant flavors of the Mediterranean with our delightful Colorful Bulgur Salad. This wholesome dish combines the nutty flavor of bulgur wheat with a symphony of fresh vegetables, herbs, and a tangy dressing. Savor the sweetness of cherry tomatoes, the crispness of cucumber, the aromatic freshness of parsley and mint, and the tangy bite of red onion. Indulge in the perfect balance of textures and flavors that make this salad a refreshing and satisfying meal. Whether you're hosting a summer gathering or seeking a healthy lunch option, this colorful bulgur salad is a culinary masterpiece that will leave you craving for more.
**Recipe 1: Classic Colorful Bulgur Salad**
This classic recipe embodies the essence of simplicity and freshness. Combine cooked bulgur wheat, chopped tomatoes, cucumber, red onion, parsley, mint, and a zesty dressing made with olive oil, lemon juice, salt, and pepper. The result is a light and refreshing salad that showcases the natural flavors of its ingredients.
**Recipe 2: Mediterranean Quinoa Salad with Bulgur**
For a protein-packed variation, try this Mediterranean Quinoa Salad with Bulgur. Quinoa, a gluten-free grain, joins forces with bulgur to create a hearty base for this flavorful salad. Roasted red peppers, sun-dried tomatoes, and feta cheese add a burst of color and tangy richness, while a zesty dressing brings all the flavors together.
**Recipe 3: Rainbow Bulgur Salad with Roasted Vegetables**
Take your salad game to the next level with this vibrant Rainbow Bulgur Salad with Roasted Vegetables. Roasted bell peppers, zucchini, and eggplant lend a caramelized sweetness to the mix, while a creamy tahini dressing adds a nutty and tangy dimension. This recipe is a feast for the eyes and the taste buds, perfect for impressing guests or enjoying as a special treat.
25 EASY WAYS TO COOK WITH BULGUR
Get a boost of goodness with these easy and nutritious bulgur recipes. They're low-calorie, nutrient-dense, high in fiber, and ideal for families.
Provided by insanelygood
Categories Recipe Roundup
Number Of Ingredients 25
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep a delicious recipe in 30 minutes or less!
Nutrition Facts :
BULGUR SALAD WITH CUCUMBERS, RED PEPPERS, CHICK PEAS, LEMON & DILL
With fresh herbs, chopped vegetables and chickpeas, this Middle Eastern-style bulgur salad is like a bulked-up tabbouleh.
Provided by Jennifer Segal
Categories Salads
Time 40m
Yield 4 to 6 as a side dish (2 to 3 as a main course)
Number Of Ingredients 14
Steps:
- Bring a kettle of water to a boil. Place the bulgur in a large bowl with ½ teaspoon salt and 1¼ cups boiling water. Cover the bowl tightly with saran wrap and let sit for 15-30 minutes, or until all of the water is absorbed. Let cool, then fluff with a fork.
- Meanwhile, to soften the bite of the raw onions, place them in a small bowl and cover with cold water. Let sit for ten minutes, and then drain. (Feel free to skip this step if you don't mind the strong taste of raw onions.)
- In a large bowl, whisk together the oil, lemon juice, garlic, cumin, sugar, pepper, and remaining 1 teaspoon salt. Add the cooled bulgur, onion, bell pepper, cucumber, dill, parsley, and chick peas. Toss well, then taste and adjust seasoning if necessary. Chill until ready to serve or up to two days. Serve cold or room temperature.
Nutrition Facts : Calories 336, Fat 15g, Carbohydrate 46g, Protein 9g, SaturatedFat 2g, Sugar 7g, Fiber 11g, Sodium 1085mg, Cholesterol 0mg
BULGUR SALAD
Provided by Food Network Kitchen
Categories side-dish
Time 25m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Toast 2 cups bulgur in 1 to 2 tablespoons each butter and olive oil in a saucepan over medium heat until golden and crackly. Add 4 cups water and season with salt; cover and simmer until the liquid is absorbed and the bulgur is just tender, about 20 minutes. Cut a seedless cucumber into chunks; toss with 2 teaspoons red wine vinegar, 2 teaspoons olive oil, 1/4 cup chopped dill and a small handful of pitted, halved black olives. Serve the cucumbers over the bulgur. Photograph by Tina Rup
BULGUR SALAD
Steps:
- Cook 3/4 cup bulgur as the label directs. Meanwhile, combine 1 1/2 cups diced cucumber, 1/3 cup chopped olives, 1/4 cup chopped parsley, 1 segmented orange, 1/4 cup orange juice and 1 tablespoon olive oil. Rinse the cooked bulgur under cold water; toss with the salad and season with salt and pepper.
MEDITERRANEAN BULGUR SALAD
Whether it's nutritioin or taste you're after, it doesn't get any better than this. Bulgur, beans, tomatoes, pine nuts and olive oil team up in this vegetarian main dish salad. -Taste of Home Test Kitchen, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Lunch Side Dishes
Time 35m
Yield 9 servings.
Number Of Ingredients 13
Steps:
- In a large saucepan, bring broth and bulgur to a boil over high heat. Reduce heat; cover and simmer for 20 minutes or until tender and broth is almost absorbed. Remove from the heat; let stand at room temperature, uncovered, until broth is absorbed. , In a small bowl, whisk the oil, lemon juice, parsley, salt and pepper. , In a large serving bowl, combine the bulgur, beans, tomatoes, cucumber and onions. Drizzle with dressing; toss to coat. Sprinkle with cheese and pine nuts.
Nutrition Facts : Calories 298 calories, Fat 17g fat (3g saturated fat), Cholesterol 7mg cholesterol, Sodium 657mg sodium, Carbohydrate 31g carbohydrate (4g sugars, Fiber 8g fiber), Protein 10g protein.
SMOKED BULGUR AND POMEGRANATE SALAD
This colorful and flavorful mountain of bulgur, flecked with pomegranates, walnuts and herbs, is typical of the out-of-the box thinking of the chef Ori Menashe. He learned how to char vegetables in a heavy pan from chefs from Mexico City, who did a pop-up at his Los Angeles restaurant Bestia before it opened and showed him their technique for adding a smoky flavor to rice. (Libyan and Egyptian cooks also have started stews this way for centuries.) Just be careful about the hot pepper as it chars; it might make you cough, so keep the window open for the 6 minutes it takes to do this. This recipe yields 8 cups of cooked bulgur, but you only need 6 cups for the salad. Use those leftover 2 cups in other salads or add them to soups for heft and texture.
Provided by Joan Nathan
Categories dinner, lunch, grains and rice, salads and dressings, appetizer, side dish
Time 1h30m
Yield 6 to 8 servings
Number Of Ingredients 23
Steps:
- Prepare the bulgur: In a large, dry heavy pan over high heat, use tongs to char the onion, celery, carrot, bay leaves and chile until completely burnt, about 6 to 8 minutes. Add 8 cups of water and the salt, and cook until reduced by half, about 25 minutes.
- Put the bulgur in a large bowl. Strain and pour the hot charred vegetable stock over the bulgur. Stir the bulgur and cover with plastic wrap until all the liquid is absorbed, about 30 minutes. (Drain the bulgur if there is any water left in the bowl.) This will yield about 8 cups bulgur. (You can use extra bulgur for a side dish, toss it into salads, like tabbouleh, or add it to soups.)
- Meanwhile, make the vinaigrette: Mix the vinegar and shallot in a small bowl and set aside for 10 minutes. Sprinkle with the salt and pepper, then slowly drizzle in the olive oil while whisking until the dressing is emulsified.
- Assemble the salad: In a large bowl, mix 6 cups of the bulgur, the pomegranate seeds, walnuts, red onion, mint and basil. Season with salt and pepper to taste. Add the vinaigrette and toss until just incorporated, but don't overmix. Taste and adjust the salt as needed.
- In a small bowl, stir together the crème fraîche, garlic, chile and dill and spread the mixture on the bottom of a serving platter. Pile the salad on top and finish with a drizzle of pomegranate molasses and a pinch more pepper.
CHICKEN BULGUR SALAD
Hearty bulgur, chicken and Progresso® artichoke hearts make a colorful salad - a tasty dinner ready in just 10 minutes.
Provided by Betty Crocker Kitchens
Categories Entree
Time 15m
Yield 4
Number Of Ingredients 8
Steps:
- In 2-quart saucepan, heat water to boiling; stir in bulgur. Return to boiling; reduce heat. Cover; simmer 8 minutes or until liquid is absorbed. Rinse with cold water; drain well.
- In large bowl, stir together remaining ingredients. Add bulgur; toss gently to coat.
Nutrition Facts : Calories 230, Carbohydrate 23 g, Fat 1, Fiber 4 g, Protein 21 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 440 mg
Tips:
- For the best flavor, use fresh, ripe vegetables. Look for brightly colored, crisp veggies that are free of blemishes.
- Chop the vegetables into uniform pieces. This will help them cook evenly and look more appealing in the salad.
- Don't overcook the bulgur. It should be tender but still have a slight bite to it.
- Let the salad cool slightly before serving. This will help the flavors meld together and prevent the bulgur from becoming mushy.
- Serve the salad at room temperature or chilled. It's delicious either way!
Conclusion:
This colorful bulgur salad is a healthy and delicious side dish or main course. It's packed with fresh vegetables, herbs, and a tangy dressing. The bulgur adds a nutty flavor and chewy texture that makes this salad satisfying and filling. This salad is a great way to get your daily dose of fruits and vegetables, and it's also a good source of fiber and protein.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#30-minutes-or-less #time-to-make #course #main-ingredient #preparation #lunch #main-dish #salads #side-dishes #vegetables #easy #stove-top #dietary #one-dish-meal #pasta-rice-and-grains #equipment
You'll also love
