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Saturday, August 23 2014

ingredients

3 tablespoons lemon juice
3 tablespoons olive oil
1 teaspoon prepared mustard
1 teaspoon fresh oregano, chopped
1/8 teaspoon salt
1/8 teaspoon black pepper
1 cup bulgur wheat
1/2 pound plum tomatoes, chopped
1/2 cucumber, peeled and chopped
1/4 cup flat-leaf parsley, chopped
1/4 cup fresh mint, chopped
1 pound cooked, peeled shrimp
1/2 head iceberg lettuce, shredded
1/2 large red onion, sliced
12 pitted black olives, chopped
2 ounces reduced-fat feta cheese (about 1/2 cup), crumbled

directions

In a small bowl, whisk together lemon juice, olive oil, mustard, oregano, salt and black pepper. Set aside.

Place bulgur in a large bowl. Stir in 2 cups boiling water. Cover with plastic and allow to stand for 5 minutes. Stir in tomatoes, cucumber, parsley, mint and 2 tablespoons of lemon dressing. Cover and refrigerate 1 hour.

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

In a large bowl, toss together lettuce, onion, olives and remaining dressing. Equally divide among 4 dinner plates. Top each serving with bulgur, shrimp and feta.

nutrition information

Per Serving: cal. (kcal) 410, Fat, total (g) 17, chol. (mg) 172, sat. fat (g) 3, carb. (g) 38, fiber (g) 8, pro. (g) 28, sodium (mg) 692, Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 09:09 am | Permalink | 0 Comments | Email

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