-1 cup water
-1 cup cracked bulgur wheat
-3/4 cup mint leaves
-1/3 cup extra virgin olive oil
-1 1/2 tablespoons fresh lemon juice
-1/2 teaspoon kosher salt
-1/2 teaspoon freshly ground black pepper
-1 1/2 cups diced English cucumber
-1 1/4 cups blueberries
-3/4 cup thinly vertically sliced red onion
-2 ounces of crumbled feta cheese (about 1/2 a cup)
-Bring 1 cup water to a boil in a small saucepan
-Combine the boiling water and bulgur in a mixing bowl. Let mixture stand, covered, for 25 minutes, or until all the water is absorbed.
-Place the mint, oil, lemon juice, salt, and pepper in a blender. Process until pureed.
-Use a fork to fluff the bulgur. Add the dressing, cucumber, blueberries, onion and feta on the bulgur. Toss to combine.
Nutrition per serving: Calories 200; Fat 11 g.; Sat. Fat 2.4 g.; Mono.Sat. Fat 7 g.; Poly.Sat. Fat 1.2 g.; Protein 4 g.; Carbs 24 g.; Fiber 5 g.; Cholesterol 6 mg.; Iron 2 mg.; Sodium 206 mg.
Variation: Tomato and Corn Bulgur Salad: Substitute basil for the mind, halved cherry tomatoes for the cucumber, fresh corn kernels for the blueberries, and 1/4 roasted pine nuts for the feta.
Source: Cooking Light June 2015
Image Source: www.Sprint2thetable.com