Lemon-Dill Bulgar Salad with Scallops

Recipe from Cooking Light.

Ingredients

• 2 cups water
• 1 cup uncooked bulgar
• cooking spray
• 1-1/2 lb sea scallops
• 2 cups cucumber, seeded and chopped
• 1-1/2 cups plum tomatoes, chopped
• 1 can no salt garbanzo beans, drained
• 1/4 cup chopped fresh or 1 Tbsp dried dill
• 1/4 cup lemon juice
• 2 Tbsp olive oil
• 1/2 tsp sale
• 1 tsp bottled minced garlic
• 1/4 tsp fresh ground pepper
• 6 cups trimmed watercress (about 2 bunches) or baby spinach

Preparation

1. Bring the water to a boil in a medium saucepan. Add bulgar, partially cover, reduce heat, and simmer for 5 minutes. Drain and cool.
2. While the bulgar cooks, heat a medium nonstick skillet with cooking spray over medium-high heat. Add scallops and cook 3 minutes, turning once. Remove from heat and place the scallops in a large bowl.
3. Add all ingredients (except for the watercress or spinach) to the scallops in the bowl and toss well to coat. Place 1 cup watercress or spinach on each of 6 plates, top each serving with 1 cup mixture.

Nutritional information

Makes 6 servings, each having 210 calories, 22g protein, 6g fat, 16g carbohydrates, 3g fiber, 320mg sodium and 35mg cholesterol.

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