Back to Quick & Easy Meals Recipe

delicious, colorful salad of cracked wheat, beef, and vegetables

salad is a great source of fiber
 

to make salad even better for you healthwise, see F.Y.I.

serves 4

Menu Gameplan:
Step 1: prepare the baby greens
Step 2: serve

Here's How to Make It in 20 Minutes:

Before You Start:
 

Beef and Bulgur Salad with Roasted Vegetables

1 1/2 cups water

1 cup bulgur

1 bottle prepared balsamic vinaigrette

1/2 teaspoon ground cumin

1/2 teaspoon salt

1/8 teaspoon cracked black pepper
 

3/4 pound roast beef, sliced 1/4 inch thick (from the deli)

1/4 cup sliced green onions (from the salad bar)

1/2 cup shredded carrots (from the salad bar)

1/2 cup chopped red or green peppers (from the salad bar)

1 pound roasted vegetables (from the deli)

1. Pour the 1 1/2 cups water into a medium saucepan, cover, and bring to a boil over high heat.
2. In a medium heatproof bowl, combine the 1 1/2 cups boiling water, the 1 cup bulgur, 1/4 cup of the vinaigrette, 1/2 teaspoon cumin, 1/2 teaspoon salt, and 1/8 teaspoon black pepper. Cover and set aside at room temperature 5 minutes, until the water is absorbed. Stir to combine.
3. Spread the bulgur out evenly in a 13- by 9-inch baking pan and place the pan in the refrigerator or freezer to cool quickly.
4. Meanwhile, slice the 3/4 pound roast beef into 1/4-inch-thick julienne strips. Toss with the 1/4 cup green onions and remaining 1/4 cup vinaigrette in a small bowl.
5. To serve, stir the 1/2 cup shredded carrots and 1/2 cup peppers into the bulgur mixture and mound in center of a large chilled platter. Top with the roast beef mixture, then arrange the roasted vegetables around the bulgur.

Step 1: prepare the baby greens

Baby Greens

1 bag (5 ounces) prewashed baby salad greens
 

3/4 cup seasoned packaged croutons

Storebought salad dressing of choice

1. Put the 1 bag of salad greens in a salad bowl. Top with the 3/4 cup croutons. Place the salad and the salad dressing on the table.

Step 2: serve