Quick Bulgur Salad Recipe
Ingredients
| Fresh lemon juice | 1⁄3 Cup (5.33 tbs) | |
| Fresh lemon | 2 Teaspoon, finely chopped (peel) | |
| Olive oil | 2 Teaspoon | |
| Salt | 2 Teaspoon | |
| Freshly ground black pepper | 1⁄4 Teaspoon | |
| Bulgur wheat | 1 Cup (16 tbs) | |
| Boiling water | 1 Cup (16 tbs) | |
| Fresh parsley | 1⁄2 Cup (8 tbs), chopped | |
| Red onion | 1⁄2 Cup (8 tbs), finely chopped | |
| Tomatoes | 2 Cup (32 tbs), chopped |
Nutrition Facts
Serving size: Complete recipe
Calories 758 Calories from Fat 114
% Daily Value*
Total Fat 13 g20.1%
Saturated Fat 1.9 g9.5%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 3951.4 mg164.6%
Total Carbohydrates 151 g50.4%
Dietary Fiber 36.8 g147.1%
Sugars 20.5 g
Protein 25 g49.3%
Vitamin A 114.6% Vitamin C 233.5%
Calcium 18.2% Iron 39.9%
*Based on a 2000 Calorie diet
Directions
Place bulgur in ovenproof bowl, add boiling water.
Stir to blend.
Cover tightly, allow to stand for 10 to 15 minutes or until all the water is absorbed.
Toss with 2 forks to separate grains.
Shake dressing and pour over bulgur; toss to thoroughly mix.
Add remaining ingredients; toss again.
Chef
