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spinach and bulgar salad

Debbwl avatar
Recipe by
debbie lopez
@Debbwl
Northen, CA

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.

yield 4 serving(s)
prep time 20 Min
method No-Cook or Other

Ingredients For spinach and bulgar salad

  • 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

How To Make spinach and bulgar salad

  • 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.
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