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Tomato And Wheat Salad Recipe
|Cracked wheat||8 Ounce, soaked in cold water for 20 minutes and drained|
|Finely chopped fresh parsley||4 Tablespoon|
|Finely chopped mint||2 Tablespoon|
|Onion||1 Medium, finely chopped|
|Spring onions||3 , trimmed and finely chopped|
|Tomatoes||1 Pound, coarsely chopped|
|Black pepper||2 Teaspoon|
|Lemon juice||2 Fluid Ounce|
|Olive oil||3 Fluid Ounce|
|Lettuce leaves||10 , washed and shaken dry|
|Tomatoes||4 , quartered|
Serving size: Complete recipe
Calories 1925 Calories from Fat 838
% Daily Value*
Total Fat 95 g146.4%
Saturated Fat 13.4 g67.1%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 2116.9 mg88.2%
Total Carbohydrates 254 g84.8%
Dietary Fiber 66.1 g264.4%
Sugars 38.4 g
Protein 45 g89.7%
Vitamin A 442.5% Vitamin C 467.4%
Calcium 49.5% Iron 104.2%
*Based on a 2000 Calorie diet
Set the bowl aside.
In a small mixing bowl, combine the salt, pepper, lemon juice and oil, beating well with a kitchen fork.
Pour the dressing over the salad and toss well, using two large spoons.
Line a medium sized salad bowl with the lettuce leaves and arrange the salad in the middle.
Garnish with the tomato quarters and remaining parsley before serving.