Blueberry And Feta Bulgur Salad With Mint Dressing

• 1 cup water
• 1 cup cracked bulgur wheat
• 3/4 cup mint leaves
• 1/3 cup extra-virgin olive oil
• 1 1/2 tablespoons fresh lemon juice
• 5/8 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1 1/2 cups diced English cucumber
• 1 1/4 cups blueberries
• 3/4 cup thinly vertically sliced red onion, soaked in cold water for 10 minutes, and drained
• 2 ounces feta cheese, crumbled (about 1/2 cup)

1. Bring 1 cup water to a boil in a small saucepan.
2. Combine the boiling water and bulgur in a mixing bowl. Let mixture stand, covered, 25 minutes or until all water is absorbed.
3. Place the mint, oil, lemon juice, salt, and pepper in a blender; process until pureed.
4. Use a fork to fluff the bulgur. Add the dressing, cucumber, blue-berries, onion, and feta to the grains; toss to combine.
5. VARIATION
6. Tomato and Corn Bulgur Salad: Sub basil for the mint, halved cherry tomatoes for the cucumber, fresh corn kernels for the blueberries, and 1/4 cup toasted pine nuts for the feta. Sprinkle with 2 cooked and crumbled bacon slices. Serves 8 (serving size: 3/4 cup) CALORIES 212; FAT 4g (sat 9g, mono 9g, poly 7g); PROTEIN 5g; CARB 21g; FIBER 4g; CHOL 2mg; IRON 1mg; SODIUM 205mg; CALC 17mg
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water, bulgur wheat, mint leaves, extravirgin olive oil, lemon juice, kosher salt, freshly ground black pepper, cucumber, blueberries, red onion, feta cheese

Taken from www.myrecipes.com/recipe/blueberry-feta-bulgur-salad-mint-dressing (may not work)