Turkey Bulgur Salad Recipes

SOUTHWEST TURKEY BULGUR DINNER

Southwest Turkey Bulgur Dinner image

In the past few years, I've been trying to incorporate more whole grains in our dinners. Bulgur is one of my favorite grains to work with because of its quick cooking time. Besides being high in fiber and rich in minerals, it has a mild, nutty flavor that my kids enjoy. -Maria Vasseur, Valencia, California

Provided by Taste of Home

Categories Dinner

Time 45m

Yield 4 servings.

Number Of Ingredients 16

Ingredients

8 ounces lean ground turkey
1 small onion, chopped
1 garlic clove, minced
1 can (16 ounces) kidney beans, rinsed and drained
1 can (14-1/2 ounces) diced tomatoes with mild green chiles
1-1/2 cups water
1/2 cup frozen corn
1 tablespoon chili powder
1 teaspoon ground cumin
1/4 teaspoon pepper
1/8 teaspoon salt
1 cup bulgur
TOPPING:
1/2 cup fat-free plain Greek yogurt
1 tablespoon finely chopped green onion
1 tablespoon minced fresh cilantro

Steps:

In a large nonstick skillet coated with cooking spray, cook turkey and onion over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer., Stir in the beans, tomatoes, water, corn, chili powder, cumin, pepper and salt. Bring to a boil. Stir in bulgur. Reduce heat; cover and simmer for 13-18 minutes or until bulgur is tender., Remove from the heat; let stand 5 minutes. Fluff with a fork. Meanwhile, in a small bowl, combine the yogurt, green onion and cilantro. Serve with turkey mixture.

Nutrition Facts : Calories 387 calories, Fat 6g fat (1g saturated fat), Cholesterol 45mg cholesterol, Sodium 628mg sodium, Carbohydrate 59g carbohydrate (7g sugars, Fiber 14g fiber), Protein 27g protein.

TURKEY & BULGUR SALAD

Turkey & Bulgur Salad image

Cranberry juice concentrate gives this wonderful luncheon salad a burst of flavor. Carole likes to line a serving platter with lettuce leaves and mound the salad in the center for a pretty presentation. Carole Resnick - Cleveland, Ohio

Provided by Taste of Home

Categories Lunch

Time 25m

Yield 6 servings.

Number Of Ingredients 14

Ingredients

1-1/2 cups reduced-sodium chicken broth
1/2 cup water
1 cup bulgur
2 cups cubed cooked turkey breast
1 small cucumber, finely chopped
1 cup garbanzo beans or chickpeas, rinsed and drained
3 green onions, thinly sliced
1/4 cup sliced ripe olives
3 tablespoons dried cranberries
1/4 cup olive oil
3 tablespoons lime juice
2 tablespoons thawed cranberry juice concentrate
1 cup cherry tomatoes, halved
3 tablespoons minced fresh parsley

Steps:

In a small saucepan, bring broth and water to a boil. Place bulgur in a large bowl. Stir in broth mixture. Cover and let stand for 30 minutes or until most of the liquid is absorbed. Drain. Stir in the turkey, cucumber, beans, onions, olives and cranberries., In a small bowl, whisk the oil, lime juice and cranberry juice concentrate. Stir into bulgur mixture. Add tomatoes and parsley; gently toss to coat. Serve at room temperature or chilled.

Nutrition Facts : Calories 302 calories, Fat 11g fat (2g saturated fat), Cholesterol 40mg cholesterol, Sodium 283mg sodium, Carbohydrate 32g carbohydrate (6g sugars, Fiber 7g fiber), Protein 20g protein. Diabetic Exchanges

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