Greek Bulgur Salad with Shrimp
- 1 of 4 In a small bowl, whisk together lemon juice, olive oil, mustard, oregano, salt and black pepper. Set aside.
- 2 of 4 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.
- 3 of 4 Toss the shrimp with 1 tablespoon of dressing and set aside.
- 4 of 4 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.
Servings Per Recipe: 4
Per Serving: 692 mg sodium, 8 g fiber, 3 g sat. fat, 172 mg chol., 17 g Fat, total, 38 g carb., 28 g pro., 410 kcal cal.