Source: TVFN, Cooking Live #CL8792 (january 1997) In a large bowl combine bulgur, water, lemon juice, and orange juice and rind. Tightly cover with plastic wrap and let mixture stand, at room temperature, until liquid is absorbed, about 30 minutes. Fluff mixture with a fork. With a serrated knife cut away peel and pith from oranges. Cut sections free from membranes and add to bulgur with remaining ingredients. Season salad with salt and pepper, stirring well. Let salad stand, covered, for 30 minutes before serving. Yield: 6-8 servings Posted to JEWISH-FOOD digest V97 #252 by firstname.lastname@example.org on Sep 18, 1997
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|Serving Size: 1 Serving (1277g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 173 (23%)|
|Amt Per Serving||% DV|
|Total Fat 19.2g||26 %|
|Saturated Fat 2.6g||13 %|
|Monounsaturated Fat 13.2g|
|Polyunsanturated Fat 2.1g|
|Cholesterol 0mg||0 %|
|Sodium 205.8mg||7 %|
|Potassium 2028.5mg||53 %|
|Total Carbohydrate 152.3g||45 %|
|Dietary Fiber 16.8g||67 %|
|Sugars, other 135.5g|
|Protein 9.5g||14 %|
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Calories per serving: 744
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