Bulgur Salad With Spinach, Tomatoes and Herbs

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This versatile bulgur and rootlike crockery tin beryllium served lukewarm for much comfortableness appeal, oregon chilled for a filling yet refreshing meal.

Serve it with roasted oregon grilled poultry oregon meat, oregon arsenic a vegetarian main with the food and/or a fistful of toasted nuts for protein.

From nutritionist and cookbook writer Ellie Krieger.

Ingredients

1 cupful dried bulgur wheat (see NOTE)
5 ounces (2 cups) lightly packed caller babe spinach leaves, coarsely chopped
1/4 cupful chopped reddish onion
1/4 cupful chopped caller parsley leaves
3 tablespoons chopped caller dill
1 cupful quartered grape tomatoes
2 tablespoons extra-virgin olive oil
1 spoon finely grated zest and 1 1/2 tablespoons foodstuff (from 1 lemon)
1/4 spoon salt
1/8 spoon freshly crushed achromatic pepper
2 ounces crumbled feta food (optional)

Nutritional Facts

Per serving

Calories
130
Fat
5 g
Saturated Fat
1 g
Carbohydrates
21 g
Sodium
125 mg
Protein
4 g
Fiber
5 g
Sugar
1 g

This investigation is an estimation based connected disposable ingredients and this preparation. It should not substitute for a dietitian’s oregon nutritionist’s advice.

From nutritionist and cookbook writer Ellie Krieger.

Tested by Miriam Albert.

Published April 4, 2018

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Updated March 16, 2026

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