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Sunday, April 25, 2010

Spinach & Bulgar Salad

Combine 3 cups hot cooked bulgar and 5 oz baby spinach; cover and let stand 15 minutes or until spinach wilts. Stir in 1 cup halved cherry tomatoes, 3 Tbs fresh lemon juice, 2 Tbs evoo, 1.5 tsp salt, and 1/4 tsp. black pepper. Sprinkle with 1/4 cup crumbled feta cheese.

YUM and so easy.

Cook bulgar the same way you do rice. I use a rice cooker and when the bulgar is done I just throw the spinach in and close the lid for the 15 minutes.

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