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Suggest a better descriptionCOMBINE: 1 c. bulgur wheat (available at healthfood stores) Let stand 20 minutes. ADD: 2 cloves of garlic, peeled & smashed, still in one piece 1/4 c. lemon or lime juice 1/2 t. dried peppermint leaf or 1 T. fresh chopped mint 1/4 c. olive oil Mix lightly with a fork REFRIGERATE AT LEAST 3 HOURS or OVERNIGHT IMMEDIATELY BEFORE SERVING: Remove the cloves of garlic and mix in: 1 c. chopped fresh parsley 1/2 c. chopped scallions 2 medium tomatoes (chopped) Black pepper to taste 1 cucumber (peeled and chopped) Adapted by Mike Hackmann from Andrew Bishop (Moosewood Cookbook) File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/kids.zip
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Serving Size: 1 Serving (31g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 3 | ||
Calories from Fat: 0 (0%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 1.3mg | 0 % | |
Potassium 12.9mg | 0 % | |
Total Carbohydrate 0.6g | 0 % | |
Dietary Fiber 0.3g | 1 % | |
Sugars, other 0.4g | ||
Protein 0.1g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 3
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