Greek Bulgur Salad with Shrimp

The picture doesn't do this dish justice. I love salads and this one is particularly good because the bulgur keeps you full longer. The dressing is light and tangy and goes great with the shrimp.

For the dressing

3          tbsp     lemon juice

3          tbsp     olive oil

1           tsp       prepared mustard

1           tsp       fresh oregano, chopped

1/8       tsp       each,  salt and pepper

For the salad

1           cup      bulgur wheat

2                      plum tomatoes, chopped

1                       cucumber, peeled and chopped

1/4       cup      flat- leaf parsley, chopped    

1/4       cup      fresh mint, chopped

2          lb         cooked, peeled shrimp

1           bag      baby spinach

1/2       large    red onion, sliced

12         pitted  black olives

2          oz        feta cheese, crumbled

Whisk together the lemon juice, olive oil, mustard, oregano, salt, and pepper. Set aside.

Pour the bulgur in a large bowl and stir in 2 cups of boiling water. (the water has to be boiling to cook the bulgur) Cover with plastic wrap and let stand for about 10 minutes. Test the bulgur to make sure it's not underdone, if it is let it sit a little longer. If there is still water in the bowl you can drain it out. Stir in the tomatoes, cucumber, parsley, mint, and 2 tablespoons of the dressing. Cover and refrigerate for 1 hour.

Toss the shrimp with 1 tablespoon of the dressing and set aside.

In a separate bowl toss together spinach, onion, olives and remaining dressing. divide spinach mixture among 4 plate and top with bulgur, shrimp, and feta

Serves 4

Recipe adapted from:  Family Circle  |  July 2011

Enjoy!!!