Best 2 Spinach And Bulgar Salad Recipes

Embark on a culinary journey as we explore the tantalizing world of spinach and bulgar salad. This refreshing and vibrant dish combines the earthy flavor of spinach with the nutty goodness of bulgar wheat, creating a symphony of textures and flavors. Whether you're seeking a light and healthy lunch option or a satisfying side dish to complement your main course, this versatile salad has something to offer everyone. Let's dive into the world of spinach and bulgar salad and discover the secrets behind creating a mouthwatering dish that will leave you craving for more.

Check out the recipes below so you can choose the best recipe for yourself!

SPINACH AND BULGAR SALAD

Spinach and Bulgar Salad image

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

Ingredients

2/3 cup Bulgar wheat
1/2 lb spinach leaves, rinsed and drained
1/3 cup green onion, thinly sliced
1/3 cup fresh dill, chopped
4 ounces feta cheese, crumbled
1/4 cup red wine vinegar
2 tablespoons olive oil
salt and pepper
1 cup cherry tomatoes, cut in half (optional)

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

Spinach and Bulgar Salad image

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

Ingredients

2/3 c bulgur wheat, uncooked
1/2 lb fresh spinach, washed and dried
1/3 c green onions, thinly sliced
1/3 c fresh dill, chopped
4 oz feta cheese, crumbled
1/4 c red wine vinegar
2 Tbsp olive oil
1 c cherry tomatoes, cut in half (optional)
salt and pepper, to taste

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:

Choose fresh and tender spinach. Wilted or bruised spinach will not taste as good in the salad.
Rinse the spinach thoroughly. This will help remove any dirt or grit.
Chop the spinach coarsely. This will help it absorb the dressing more evenly.
Toast the bulgur before cooking it. This will give it a nutty flavor and make it more chewy.
Use a flavorful dressing. A simple vinaigrette or a creamy dressing with yogurt or tahini are both good options.
Add some crunch to the salad. Chopped nuts, seeds, or crispy vegetables like cucumbers or radishes are all good additions.
Season the salad to taste. Salt, pepper, and lemon juice are all good starting points.

Conclusion:

Spinach and bulgur salad is a healthy and refreshing dish that is perfect for a light lunch or dinner. It is packed with nutrients and can be easily customized to your liking. With its vibrant colors and delicious flavors, this salad is sure to be a hit with your family and friends.