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Parsley Salad Recipe
|Fine bulgur wheat||1⁄2 Cup (8 tbs)|
|Hot water||1 Cup (16 tbs) (As Needed)|
|Finely chopped parsley||2 Cup (32 tbs) (1 Or 2 Bunches, Large Stems Removed)|
|Finely chopped green onions||1⁄2 Cup (8 tbs)|
|Chopped fresh mint leaves||1⁄3 Cup (5.33 tbs)|
|Cucumber||1 Medium, peeled, seeded and cubed|
|Diced red bell pepper||1 Cup (16 tbs)|
|Freshly ground black pepper||1⁄2 Teaspoon|
|Garlic||2 Clove (10 gm), pressed or finely minced|
|Olive oil||2 Tablespoon|
|Cherry tomatoes||18 , cut into quarters|
Serving size: Complete recipe
Calories 736 Calories from Fat 285
% Daily Value*
Total Fat 32 g49.7%
Saturated Fat 4.5 g22.7%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 704.1 mg29.3%
Total Carbohydrates 105 g35.1%
Dietary Fiber 24.6 g98.5%
Sugars 22.8 g
Protein 18 g35.4%
Vitamin A 271.2% Vitamin C 668.4%
Calcium 28.1% Iron 49%
*Based on a 2000 Calorie diet
Add enough hot water to cover.
Let sit for approximately 30 minutes.
Drain and squeeze dry.
Place in a large mixing bowl and fluff with a fork.
Add parsley, onions, mint, cucumber, bell pepper, salt and black pepper.
Stir to mix well and set aside.
In a small bowl, combine dressing ingredients and stir to mix well.
Pour over salad, toss, cover and refrigerate 3 to 4 hours.
Remove from refrigerator and add tomatoes.