½ cup bulgur wheat
1 ½ cups fresh blueberries
2 oz reduced-fat feta, crumbled
½ cup chopped toasted walnuts
½ cup chopped fresh parsley
¼ cup chopped fresh basil
¼ cup diced red bell pepper
1 tsp finely diced red onion
2 tsp fresh lemon juice
2 tsp balsamic vinegar
½ tsp honey
1 tsp Dijon mustard
2 tsp extra virgin olive oil
1
For the salad, place bulgur in a large bowl. Add 3/4 cup boiling water; stir. Cover tightly; let stand 15 minutes or until tender. Drain excess water.
2
Add blueberries, feta, walnuts, parsley, basil, bell pepper and onion to bulgur; mix gently. Set aside.
3
For the dressing, in a small bowl whisk together lemon juice, vinegar, sugar and mustard. Whisk in oil; season with salt and pepper to taste. Drizzle on salad; toss to coat. Cover and refrigerate at least 1 hour before serving.
Ingredients
½ cup bulgur wheat
1 ½ cups fresh blueberries
2 oz reduced-fat feta, crumbled
½ cup chopped toasted walnuts
½ cup chopped fresh parsley
¼ cup chopped fresh basil
¼ cup diced red bell pepper
1 tsp finely diced red onion
2 tsp fresh lemon juice
2 tsp balsamic vinegar
½ tsp honey
1 tsp Dijon mustard
2 tsp extra virgin olive oil