Parsley Salad Recipe


Difficulty LevelEasyHealth IndexHealthy
MethodMain Ingredient


 Fine bulgur wheat1⁄2 Cup (8 tbs)
 Hot water1 Cup (16 tbs) (As Needed)
 Finely chopped parsley2 Cup (32 tbs) (1 Or 2 Bunches, Large Stems Removed)
 Finely chopped green onions1⁄2 Cup (8 tbs)
 Chopped fresh mint leaves1⁄3 Cup (5.33 tbs)
 Cucumber1 Medium, peeled, seeded and cubed
 Diced red bell pepper1 Cup (16 tbs)
 Salt1⁄4 Teaspoon
 Freshly ground black pepper1⁄2 Teaspoon
For dressing
 Lemons juice2
 Garlic2 Clove (10 gm), pressed or finely minced
 Olive oil2 Tablespoon
 Cherry tomatoes18 , cut into quarters

Nutrition Facts

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


Place bulgur in a large bowl.
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.
Mix well.