Super Greek Salad

This salad is a fresh, flavorful and hearty option for those nights when you want to go meatless. Full of vitamins and minerals from collard greens, protein from garbanzo beans and fiber from the Bulgur wheat you’ll feel full and satisfied, you might not even miss the meat.

As seen on KARE 11 on 4/8/2014

As seen on FOX 9 on 5/6/2014

As seen on WCCO 4 on 6/21/2014

 

Recipe Rating

  • (5 /5)
  • (1 Rating)

Instructions

  • 1. Soak the 2 cups of bulgur wheat with the boiling water, cover and let sit for 1 hour until all liquid is absorbed.
  • 2. Meanwhile whisk together the olive oil, lemon juice, Dijon mustard, garlic, oregano, salt and pepper, cover and set aside.
  • 3. When bulgur wheat has double in size after an hour, toss it with the sliced collard greens, fresh parsley, garbanzo beans, tomatoes, cucumbers, olives, red onion and feta cheese.
  • 4. Drizzle with desired amount of dressing, toss to coat and refrigerate for at least 30 minutes.
  • 5. Toss once more before serving.