Bulgur Cucumber Dill And Mint Salad Recipes

BULGUR SALAD WITH CUCUMBER, DILL, AND MINT

Categories Salad Side Vegetarian Mint Cucumber Summer Dill Parsley Bulgur Bon Appétit Sugar Conscious Vegan Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Makes 6 servings

Number Of Ingredients 9

Bulgur Salad with Cucumber, Dill, and Mint image

Steps:

Place bulgur in large bowl. Whisk lemon juice, oil and garlic to blend in small bowl; pour over bulgur. Mix in cucumbers, parsley, green onions, dill, and mint. Cover and chill until bulgur is tender, about 6 hours. Season with salt and pepper. (Can be prepared 1 day ahead. Keep chilled.) Serve cold or at room temperature.

Ingredients

1 cup bulgur (cracked wheat)
1 cup fresh lemon juice
2/3 cup extra-virgin olive oil
5 garlic cloves, minced
3 medium cucumbers, peeled, seeded, cut into 1/4-inch pieces
2 cups finely chopped fresh parsley
8 green onions, thinly sliced
1/2 cup chopped fresh dill
1/3 cup chopped fresh mint

BULGUR, CUCUMBER, DILL AND MINT SALAD

From a CSA newsletter. Posted on the MyFoodDiary.com forums. I haven't made this yet. Because the bulgur isn't cooked, it needs to sit overnight in the dressing to soften, so begin preparations a day ahead. I'm guessing on the number of servings and perparation times.

Provided by MathMom.calif

Categories Grains

Time 12h30m

Yield 10-12 serving(s)

Number Of Ingredients 11

Bulgur, Cucumber, Dill and Mint Salad image

Steps:

Whisk lemon juice, oil, garlic and salt in very large bowl to blend. Season dressing to taste with pepper. Mix in bulgur.
Mix remaining ingredients in medium bowl. Season with salt and pepper. Spoon atop bulgur (do not mix).
Cover and chill overnight or up to 2 days.
Toss salad. Transfer to serving bowl.

Nutrition Facts : Calories 428.4, Fat 29.9, SaturatedFat 4.2, Sodium 497.5, Carbohydrate 39.3, Fiber 9.2, Sugar 7.2, Protein 6.9

Ingredients

2 cups fresh lemon juice
1 1/3 cups extra virgin olive oil
1/4 cup garlic, minced
2 teaspoons salt
2 cups bulgur (Also called cracked wheat)
6 medium cucumbers, peeled, seeded, chopped (about 4 pounds)
4 cups fresh parsley, chopped
3 cups green onions, chopped
3 cups red bell peppers, chopped
1 cup fresh dill, chopped
2/3 cup of fresh mint, chopped

BULGUR, CUCUMBER, DILL AND MINT SALAD

Categories Salad Herb Vegetable Side Vegetarian Summer Bon Appétit Sugar Conscious Vegan Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Makes 20 Servings

Number Of Ingredients 11

Bulgur, Cucumber, Dill and Mint Salad image

Steps:

Whisk lemon juice, oil, garlic and salt in very large bowl to blend. Season dressing to taste with pepper. Mix in bulgur.
Mix remaining ingredients in medium bowl. Season with salt and pepper. Spoon atop bulgur (do not mix). Cover and chill overnight or up to 2 days. Toss salad. Transfer to serving bowl.

Ingredients

2 cups fresh lemon juice
1 1/3 cups extra-virgin olive oil
1/4 cup minced garlic
2 teaspoons salt
2 cups bulgur (Also called cracked wheat)
6 medium cucumbers (about 4 pounds), peeled, seeded, chopped
4 cups chopped fresh parsley
3 cups chopped green onions
3 cups chopped red bell pepper
1 cup chopped fresh dill
2/3 cup chopped fresh mint

BULGUR AND MINT SALAD

Provided by Jacques Pepin

Categories weekday, salads and dressings

Time 4h

Yield 6 servings

Number Of Ingredients 10

Bulgur and Mint Salad image

Steps:

Place the bulgur in a saucepan and cover it with 4 cups of cool tap water. Soak for at least 3 to 4 hours (or overnight, if desired).
Meanwhile, coarsely chop the mint and parsley together. (There should be 1 1/2 cups total.)
Drain the bulgur in a sieve for 10 to 20 minutes. Place the drained bulgur in a bowl and add the carrot, scallions, garlic, salt, Tabasco, lemon juice and oil. Mix well.
Serve at room temperature.

Nutrition Facts : @context http, Calories 407, UnsaturatedFat 14 grams, Carbohydrate 32 grams, Fat 26 grams, Fiber 7 grams, Protein 15 grams, SaturatedFat 9 grams, Sodium 352 milligrams, Sugar 1 gram, TransFat 0 grams

Ingredients

1 1/2 cups bulgur wheat
1 1/2 cups lightly packed mint leaves
1 1/2 cups lightly packed parsley
1 large carrot (about 8 ounces), peeled and grated into strips on the large-hole side of cheese grater (about 3/4 cup)
6 scallions, cleaned and minced (about 3/4 cup)
4 cloves garlic, peeled, crushed and minced (about 1 tablespoon)
1 1/2 teaspoons salt
1 1/2 teaspoons Tabasco sauce
1/3 cup lemon juice
1/3 cup corn oil

BULGUR, PARSLEY, AND MINT SALAD

Categories Salad Herb Tomato Appetizer Side No-Cook Picnic Low Cal Dinner Lunch Buffet Mint Cucumber Summer Chill Parsley Bulgur Gourmet Sugar Conscious Vegan Vegetarian Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Serves 8

Number Of Ingredients 13

Bulgur, Parsley, and Mint Salad image

Steps:

In a bowl combine bulgur and water. Soak bulgur 1 hour and 15 minutes. Bulgur may be prepared 1 day ahead and chilled, covered.
Mince enough onion to measure 1 cup and in a bowl stir together with salt, allspice, and cinnamon. Let onion mixture stand 30 minutes. Finely chop parsley and mint. Finely chop enough scallion greens to measure 2/3 cup. Quarter and seed cucumber and tomatoes and thinly slice. In a bowl toss together all salad ingredients with salt and pepper to taste. Salad may be made 1 hour ahead and chilled, covered.

Ingredients

1 1/4 cups fine or medium bulgur
1 1/4 cups water
1 red onion
1 1/4 teaspoons salt
1/4 teaspoon ground allspice
1/4 teaspoon cinnamon
5 cups packed fresh flat-leafed parsley leaves (about 3 large bunches)
1 1/2 cups packed fresh mint leaves (about 1 large bunch)
1 bunch scallions
1/2 small English cucumber
1/2 pound vine-ripened tomatoes
1/3 cup fresh lemon juice
1/3 cup olive oil

BULGUR, GARBANZO BEAN, AND CUCUMBER SALAD

Provided by Bon Appétit Test Kitchen

Categories Bean Picnic Vegetarian Quick & Easy Low Cal High Fiber Dinner Cucumber Chickpea Healthy Low Cholesterol Potluck Bulgur Bon Appétit Vegan Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Makes 6-main course servings

Number Of Ingredients 9

Bulgur, Garbanzo Bean, and Cucumber Salad image

Steps:

Cook bulgur in large saucepan of boiling salted water until just tender, 10 to 12 minutes. Drain. Rinse with cold water to cool; drain well. Transfer to large bowl. Add garbanzos and next 4 ingredients.
Whisk vinegar and cumin in small bowl. Whisk in oil. Season dressing with salt and pepper; pour over bulgur to coat salad. Season with salt and pepper.

Ingredients

2 cups whole grain quick-cooking bulgur (11 to 12 ounces)
2 15- to 16-ounce cans garbanzo beans (chickpeas), drained
2 1/2-pint containers small red and/or yellow cherry tomatoes
1 cup diced unpeeled English hothouse cucumber
1 cup diced roasted red peppers from jar
2/3 cup (packed) chopped fresh dill
1/4 cup white balsamic vinegar
1 tablespoon ground cumin
6 tablespoons olive oil

LAYERED SALAD OF BULGUR, FENNEL, PINE NUTS, DILL, AND MINT

Provided by Fran McCullough

Categories Salad Herb Nut Vegetable Side Low/No Sugar Pine Nut Fennel Cucumber Fall Bulgur Vegan Vegetarian Pescatarian Dairy Free Peanut Free Soy Free No Sugar Added Kosher

Yield Makes 6 to 8 servings

Number Of Ingredients 13

Layered Salad of Bulgur, Fennel, Pine Nuts, Dill, and Mint image

Steps:

Place the bulgur or cracked wheat in a large salad bowl. In a small bowl, whisk together 1 cup lemon juice, the olive oil, garlic, and 1 teaspoon salt; drizzle this dressing over the bulgur. Layer on the scallions, parsley, dill, mint, and cucumbers. Sprinkle 1 teaspoon salt and 1/4 teaspoon pepper over the top. Cover with plastic wrap and refrigerate for at least 24 hours or up to 48 hours.
Bring the salad to room temperature.
Meanwhile, cut the fennel bulb in half from top to bottom. Cut the halves into paper-thin slices crosswise. Add the fennel and pine nuts to the salad and toss. Season with salt, pepper, and lemon juice to taste and serve.

Ingredients

1 cup medium-fine bulgur or cracked wheat
1 cup fresh lemon juice, plus more to taste
1/2 cup extra-virgin olive oil
4 garlic cloves, minced
Salt
8 scallions (white and green parts), thinly sliced
1 cup chopped fresh flat-leaf parsley
1/2 cup chopped fresh dill
1/3 cup chopped fresh mint
2 English cucumbers, peeled, seeded, and cut into 1/2-inch dice
Freshly ground black pepper
1 large fennel bulb
1/3 cup toasted pine nuts

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