1. For the salad, place bulgur in a large bowl. Add 3/4 cup boiling water; stir. Cover tightly; let stand 15 minutes or until tender. Drain excess water.
2. Add blueberries, feta, walnuts, parsley, basil, bell pepper and onion to bulgur; mix gently. Set aside.
3. For the dressing, in a small bowl whisk together lemon juice, vinegar, sugar and mustard. Whisk in oil; season with salt and pepper to taste. Drizzle on salad; toss to coat. Cover and refrigerate at least 1 hour before serving.
- 9 g Total Fat
- 1.5 g Saturated Fat
- 5 mg Cholesterol
- 100 mg Sodium
- 13 g Carbohydrate
- 3 g Fiber
- 4 g Protein
Shop Ingredients
Nutritional Information
- 9 g Total Fat
- 1.5 g Saturated Fat
- 5 mg Cholesterol
- 100 mg Sodium
- 13 g Carbohydrate
- 3 g Fiber
- 4 g Protein
Directions
1. For the salad, place bulgur in a large bowl. Add 3/4 cup boiling water; stir. Cover tightly; let stand 15 minutes or until tender. Drain excess water.
2. Add blueberries, feta, walnuts, parsley, basil, bell pepper and onion to bulgur; mix gently. Set aside.
3. For the dressing, in a small bowl whisk together lemon juice, vinegar, sugar and mustard. Whisk in oil; season with salt and pepper to taste. Drizzle on salad; toss to coat. Cover and refrigerate at least 1 hour before serving.