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Mediterranean Vegetable Bulgur Salad

This make-ahead side gives a nod to nutrition and convenience.

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  • Prep Time 10 min
  • Total Time 45 min
  • Servings 12

Ingredients

2
cups boiling water
1 1/2
cups uncooked bulgur
1 1/2
cups water
2
cups fresh broccoli florets or Green Giant™ frozen broccoli florets, cooked, drained and cooled
1
cup grape tomatoes
1/2
cup shredded carrot
1
cup crumbled feta cheese (4 oz)
2
tablespoons chopped fresh parsley
1/2
teaspoon salt
1
can (15 oz) Progresso™ chick peas (garbanzo beans), drained
1/2
cup Greek or Italian dressing

SAVE ON THIS RECIPE!

LOCATION

Directions

  • 1 In large bowl, pour 2 cups boiling water over bulgur. Let stand 30 minutes.
  • 2 In 2-quart saucepan, heat 1 1/2 cups water to boiling; add broccoli. Cook 1 minute; drain and rinse in cold water.
  • 3 Stir broccoli and remaining ingredients into bulgur. Serve immediately, or cover and refrigerate up to 4 hours before serving.

EXPERT TIPS

Expert Tips

Flavored feta cheese, such as herb-flavored, can be substituted for the regular feta cheese.

Bulgur is whole wheat that has been cooked, dried and then broken into coarse fragments. You’ll find it shelved along with the other grains at your grocery store.

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View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
190
(
Calories from Fat
60),
% Daily Value
Total Fat
7g
7%
(Saturated Fat
2g,
2%
Trans Fat
0g
0%
),
Cholesterol
10mg
10%;
Sodium
360mg
360%;
Total Carbohydrate
25g
25%
(Dietary Fiber
6g
6%
  Sugars
3g
3%
),
Protein
7g
7%
;
% Daily Value*:
Vitamin A
20%;
Vitamin C
30%;
Calcium
8%;
Iron
8%;
Exchanges:
1 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;
Carbohydrate Choices:
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

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© 2014 ®/TM General Mills All Rights Reserved

Nutrition information is calculated at the time recipes are created. We do not include optional ingredients in our calculations.
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