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Blueberries add color, antioxidants and a bit of sweetness to this Greek salad.

Source: Better Homes and Gardens
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a small saucepan combine bulgur and water. Bring to boiling. Reduce heat and simmer, covered, for 5 minutes. Remove from heat. Let stand, covered, for 10 minutes.

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  • Meanwhile, in a large bowl whisk together lemon peel, lemon juice, oil, thyme, and salt. Add bulgur; toss to combine. Gently stir in blueberries, cucumber, parsley, and green onion. Cover and chill for at least 4 hours or up to 24 hours, stirring once or twice.

  • Just before serving, add spinach to bulgur mixture; toss gently to combine. Divide tabbouleh among nine serving plates.

Nutrition Facts

131 calories; 7 g total fat; 1 g saturated fat; 1 g polyunsaturated fat; 5 g monounsaturated fat; 0 mg cholesterol; 312 mg sodium. 235 mg potassium; 16 g carbohydrates; 4 g fiber; 4 g sugar; 3 g protein; 0 g trans fatty acid; 2154 IU vitamin a; 18 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 1 mg niacin equivalents; 0 mg vitamin b6; 52 mcg folate; 0 mcg vitamin b12; 36 mg calcium; 1 mg iron;

Reviews

1 Ratings
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