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Pour boiling water over bulgur; let stand 30 minutes. Drain well; press out excess liquid. Add remaining ingredients except Romaine leaves; mix well. Let stand 2 to 6 hours to allow flavors to blend. Serve on Romaine leaves. Makes 4 servings. Nutritional Analysis Per Serving: 329 Cal., 8.5 g pro., 4.8 g fat (12% Cal. from fat), 67 g carb., 0 mg chol., 6 g fiber and 553 mg sodium. California Table Grape Commissions Healthy Kitchen www.tablegrape.com (c) 1996, 1997 Fresno, CA USA Also available: 4 pamphlets with recipes (which you can order from the website); Food service info-kits; education packets for children; etc. Notes: *Peel the cucumber, and slice it lengthwise; remove seeds then dice. >From Pat Hanneman (Kitpath) and McBuster 98Mar Recipe by: California Grapes 1997 : Salads : Fast Lowfat Fresh Posted to MC-Recipe Digest by KitPATh
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|Serving Size: 1 Serving (101g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 9 (39%)|
|Amt Per Serving||% DV|
|Total Fat 1g||1 %|
|Saturated Fat 0.1g||1 %|
|Monounsaturated Fat 0.6g|
|Polyunsanturated Fat 0.1g|
|Cholesterol 0mg||0 %|
|Sodium 6.8mg||0 %|
|Potassium 112.2mg||3 %|
|Total Carbohydrate 4.1g||1 %|
|Dietary Fiber 1.3g||5 %|
|Sugars, other 2.8g|
|Protein 0.7g||1 %|
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Calories per serving: 23
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