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Zucchini and Bean Salad With Bulgur

Zucchini and Bean Salad With Bulgur
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Serves 4| Hands-On Time: | Total Time:

Directions

  1. Whisk together the oil, vinegar, ¾ teaspoon salt, and ¼ teaspoon pepper in a large bowl.
  2. Add the zucchini, beans, shallot, almonds, and dill and toss to combine. Let stand, tossing occasionally, until the zucchini softens slightly, 10 to 15 minutes.
  3. Meanwhile, place the bulgur in a separate large heatproof bowl. Add 2 cups boiling water, cover, and let stand until tender, 12 to 15 minutes; drain.
  4. Serve the bulgur topped with the zucchini salad and sprinkled with the goat cheese.
By August, 2012

Nutritional Information

  • Per Serving
  • Calories 477
  • Fat 28g
  • Sat Fat 8g
  • Cholesterol 22mg
  • Sodium 631mg
  • Protein 18g
  • Carbohydrate 43g
  • Sugar 4g
  • Fiber 12g
  • Iron 3mg
  • Calcium 174mg
What does this mean? See Nutrition 101 .

Quick Tip

Zucchini and yellow squash
The zucchini mixture and the bulgur can be prepared up to 12 hours in advance; refrigerate separately. Bring to room temperature, combine, and top with the Feta; garnish with fresh dill, if desired.

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