In a saucepan, combine bulger and water; cover and bring to a boil. Lower heat and simmer for 5 minutes. Remove from heat; stir in olive oil, lemon juice, and soy sauce. Place in a bowl and let cool. Add tomato, cucumber, green onions, and parsley. Refrigerate until ready to serve. Place on a bed of lettuce; serve with yogurt. Makes 6 servings. Recipe was selected in accordance with American Cancer Society nutrition guidelines and demonstrated by Campbell High School teacher, Lorna Lubawski and student, Scott Alcaide. QUICK AND HEALTHY RECIPES (JANUARY 1995) Reprinted with permission from: The Electric Kitchen & Hawaiian Electric Company, Inc. [Meal-Master compatible format by Karen Mintzias]
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|Serving Size: 1 Serving (152g)|
|Recipe Makes: 6|
|Calories from Fat: 32 (18%)|
|Amt Per Serving||% DV|
|Total Fat 3.6g||5 %|
|Saturated Fat 0.7g||4 %|
|Monounsaturated Fat 1.9g|
|Polyunsanturated Fat 0.6g|
|Cholesterol 1.2mg||0 %|
|Sodium 70.5mg||2 %|
|Potassium 346.2mg||9 %|
|Total Carbohydrate 31.9g||9 %|
|Dietary Fiber 0.6g||3 %|
|Sugars, other 31.3g|
|Protein 6.8g||10 %|
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Calories per serving: 174
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