Best 2 Spinach And Bulgar Salad Recipes
Indulge in a culinary adventure with our delightful Spinach and Bulgar Salad, a vibrant and flavorful dish that tantalizes the taste buds. This salad is a harmonious blend of textures and flavors, featuring tender spinach, protein-rich bulgar wheat, refreshing cucumber, juicy tomatoes, crisp red onions, and tangy feta cheese. Drizzled with a zesty lemon-tahini dressing, this salad offers a perfect balance of tanginess, creaminess, and herbal notes. Discover variations of this versatile salad, including a hearty version with quinoa, a refreshing take with roasted sweet potatoes, and a delightful Mediterranean-inspired salad with chickpeas and sun-dried tomatoes. Each recipe promises a unique culinary experience, catering to diverse preferences and dietary choices. Embark on a journey of flavors with our Spinach and Bulgar Salad, and relish the goodness of wholesome ingredients in every bite.
Here are our top 2 tried and tested recipes!
SPINACH AND BULGAR SALAD
A healthy whole grain salad. While I honestly do not remember where this recipe came from it has recently come to my attention that it was created by Nan Kelley Lofas, Bainbridge Island, Washington and published in Sunset Magazine's 1998 annual cookbook.
Provided by Debbwl
Categories < 30 Mins
Time 20m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- In a small bowl, combine bulgur and 1 and a 1/2 cups boiling water. Let stand until bulgur is tender to bite, about 15 minutes.
- Meanwhile, stack spinach leaves and cut into 1/4-inch-wide strips.
- Place spinach, onions, dill, and cheese in a wide bowl. Pour bulgur into a fine strainer and press out the excess water. Add bulgur to bowl with spinach.
- Mix vinegar and oil. Add to salad and mix. Season with salt and pepper to taste.
SPINACH AND BULGAR SALAD
A healthy whole grain salad. While I honestly do not remember where this recipe came from it has recently come to my attention that it was created by Nan Kelley Lofas, Bainbridge Island, Washington and published in Sunset Magazine's 1998 annual cookbook.
Provided by debbie lopez
Categories Other Side Dishes
Time 20m
Number Of Ingredients 9
Steps:
- 1. In a small bowl, combine bulgur and 1 and a 1/2 cups boiling water. Let stand until bulgur is tender to bite, about 15 minutes.
- 2. Meanwhile, stack spinach leaves and cut into 1/4-inch-wide strips.
- 3. Place spinach, onions, dill, and cheese in a wide bowl. Pour bulgur into a fine strainer and press out the excess water. Add bulgur and cherry tomatoes (if using) to bowl with spinach.
- 4. Mix vinegar and oil. Add to salad and mix. Season with salt and pepper to taste.
Tips:
- Prep the Ingredients: Before starting, wash and chop the spinach, cucumber, tomatoes, red onion, and parsley. Cook the bulgur according to the package instructions. Marinate the red onion in vinegar to reduce its sharpness.
- Use Fresh Spinach: Fresh spinach leaves are ideal for this salad. Baby spinach or regular spinach can be used. If using regular spinach, remove the tough stems.
- Cook the Bulgar Properly: Follow the instructions on the bulgur package to cook it perfectly. The bulgur should be tender but not mushy.
- Make the Dressing Ahead: The dressing can be made ahead of time and stored in the refrigerator. This saves time when assembling the salad.
- Add Feta Cheese or Nuts for Extra Flavor: If desired, add crumbled feta cheese or chopped walnuts to the salad for extra flavor and texture.
Conclusion:
This spinach and bulgur salad is a refreshing, healthy, and flavorful dish that is perfect for lunch or dinner. It is packed with nutrients from the spinach, bulgur, and vegetables. The tangy dressing adds a delicious finishing touch. With its vibrant colors and delicious taste, this salad is sure to be a hit at your next gathering. .
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