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Recipe Detail

Greek Salad Bowl

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Number of Servings:

Ingredients:

  1. 1 cups - cooked bulgur
  2. 1/4 cups - chopped mint plus extra leaves for garnish
  3. 2 tablespoons - red wine vinegar
  4. 1 tablespoons - extra virgin olive oil
  5. 1/2 cups - canned chickpeas rinsed and drained
  6. 1/2 cups - chopped cucumber
  7. 1/2 cups - chopped red bell pepper
  8. 1/2 cups - halved cherry tomatoes
  9. 1/4 cups - chopped red onion
  10. 2 tablespoons - chopped pitted kalamata olives
  11. 1 ounces - crumbled feta

Directions:

Fluff bulgur with fork and stir in mint, vinegar and oil.

Divide between two bowls and top with remaining ingredients. Garnish with mint leaves.


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