Greek Bulgar Salad

Fall's a comin'.  You can smell it in the air.  

But it's not here YET!

Summer loving, had me a blast.  

And that is due in part to fresh main dishes

such as 

Greek Bulgar Salad

A little bit of hearty, a lot of fresh. 

Plus it comes together so quickly, you can get where you need to be - OUTSIDE!

Tastes really great the next day, but don't put the spinach in until you're ready to eat it.  

Summer days, drifting away.

But ah, oh those SUMMER NIGHTS.

wellawellawella

Greek Bulgar Salad

3 c. cooked bulgar, al dente and cooled (this cooks up really fast and easy - cook in salted water)
3/4 cup sundried tomatoes, sliced thin (in olive oil)
1 cup feta cheese, large crumbles
1 English cucumber, diced
1/2 cup Kalamata olives, halved
handful of roasted cashews (optional)
4 cups spinach leaves, thinly sliced

Greek Vinaigrette
1/2 cup red wine vinegar
1 garlic clove, minced
1 t. dried basil
3/4 t. onion powder
1 t. Dijon mustard
1/4 cup olive oil 
Salt and Pepper to taste

If necessary, cool down cooked bulgar by rinsing in cold water.  Mix with olives, cucumbers, spinach, and oven dried tomatoes.  Add the dressing and then gently (trying not to break it up) add the cheese.  Serve at room temperature for better flavor.

For vinaigrette, mix together all ingredients except the oil until blended.  Lastly, whisk in the oil. 


Posted by Rona



Adapted from Studio 5