Bulgur Salad with Cucumber And Tomato
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INGREDIENTS
INSTRUCTIONS
In a small saucepan combine the bulgur, the salt, and 3/4 cup water and simmer the mixture, covered, for 12 to 15 minutes, or until the water is absorbed. Transfer the bulgur to a bowl, let it cool for 10 minutes, and stir in the lemon juice, the oil, the parsley, the cucumber, the tomatoes, the scallion, and salt and pepper to taste. Serves 2. Gourmet June 1991
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (227g) | ||
| Recipe Makes: 1 servings | ||
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| Calories: 1492 | ||
| Calories from Fat: 1394 (93%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 154.9g | 207 % | |
| Saturated Fat 94.5g | 473 % | |
| Monounsaturated Fat 43.3g | ||
| Polyunsanturated Fat 6.5g | ||
| Cholesterol 391.2mg | 120 % | |
| Sodium 1055.6mg | 36 % | |
| Potassium 225mg | 6 % | |
| Total Carbohydrate 28.6g | 8 % | |
| Dietary Fiber 7.2g | 29 % | |
| Sugars, other 21.4g | ||
| Protein 6.2g | 9 % | |
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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. |
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Calories per serving: 1492
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