Bulgur Salad With Cucumber Dill And Mint Recipes

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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.

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

BULGUR SALAD

Provided by Food Network Kitchen

Categories     side-dish

Time 25m

Yield 4 servings

Number Of Ingredients 0



Bulgur Salad image

Steps:

  • Toast 2 cups bulgur in 1 to 2 tablespoons each butter and olive oil in a saucepan over medium heat until golden and crackly. Add 4 cups water and season with salt; cover and simmer until the liquid is absorbed and the bulgur is just tender, about 20 minutes. Cut a seedless cucumber into chunks; toss with 2 teaspoons red wine vinegar, 2 teaspoons olive oil, 1/4 cup chopped dill and a small handful of pitted, halved black olives. Serve the cucumbers over the bulgur. Photograph by Tina Rup

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.

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

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.

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

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

EASY CUCUMBER SALAD WITH DILL

This easy cucumber salad recipe is a family favorite that people have been enjoying for ages. Thinly sliced cucumbers and onion are tossed in a sweet and tangy vinaigrette for a classic side dish. Serve cucumber salad cold or at room temperature.

Provided by Karin Coleman

Categories     Cucumber Salad

Time 2h15m

Yield 8

Number Of Ingredients 7



Easy Cucumber Salad with Dill image

Steps:

  • Combine sliced cucumbers and salt in a large bowl and let sweat for 1 hour. Drain liquid and toss cucumbers with onion slices.
  • Combine white vinegar and water in a saucepan over medium-low heat. Stir in sugar until dissolved and simmer until liquid turns clear, 3 to 5 minutes. Pour dressing over cucumbers and onions and stir in dill.
  • Cover and refrigerate for 1 hour.

Nutrition Facts : Calories 60.9 calories, Carbohydrate 15.1 g, Fat 0.1 g, Fiber 0.6 g, Protein 0.5 g, Sodium 293.2 mg, Sugar 13.1 g

2 medium English cucumbers, peeled and thinly sliced
1 teaspoon salt
1 medium red onion, thinly sliced
1 cup distilled white vinegar
½ cup water
½ cup white sugar
2 tablespoons minced fresh dill

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