Best Turkey Bulgur Salad Recipes

SPICED TURKEY WITH BULGUR & POMEGRANATE SALAD

Spiced turkey with bulgur & pomegranate salad image

This North African style salad uses turkey baked in a parcel to retain all the delicious juices

Provided by Lucy Netherton

Time 40m

Number Of Ingredients 9

Ingredients

2 tbsp each chopped dill, parsley and mint
zest and juice 1 lemon
1 tbsp harissa paste
500g/1lb 2oz turkey breast fillets
2 tbsp white wine or water
250g pack bulgur wheat or a mix- we used quinoa and bulgur mix)
2 tomatoes , chopped
½ cucumber , diced
100g pack pomegranate seeds

Steps:

Heat oven to 200C/180C fan/gas 6. Mix together half the herbs, half the lemon zest and juice, and all the harissa with some seasoning. Rub the turkey in the marinade and leave for 5 mins (or up to 24 hrs in the fridge).
Lay out a large sheet of foil. Put the turkey and marinade, and wine or water, on top, then cover with another layer of foil, fold and crimp the edges to seal. Transfer the parcel to a tray, then bake for 30 mins until cooked through.
Meanwhile, make the salad. Cook the bulgur following pack instructions. Drain, then mix with the remaining herbs, lemon zest and juice, plus the tomatoes, cucumber and pomegranate seeds. Slice the turkey and serve on top of the salad with the foil parcel juices poured on top.

Nutrition Facts : Calories 304 calories, Fat 9 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 23 grams carbohydrates, Sugar 7 grams sugar, Fiber 4 grams fiber, Protein 41 grams protein, Sodium 0.7 milligram of sodium

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