In a large mixing bowl, reconstitute the bulgar wheat in cold water and let set for 20 minutes till water is totally absorbed. Add lemon juice, chopped tomatoes, green onions, olive oil, chopped parsley, and salt and pepper. Toss and blend in remaining vegetables till all ingredients are mixed thoroughly. Can be served immediately or refrigerated to chill and marinate. Will store up to 3 days. Serves 6-8. Posted to JEWISH-FOOD digest Volume 98 #038 by Bella Parnes
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|Serving Size: 1 Serving (347g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 243 (82%)|
|Amt Per Serving||% DV|
|Total Fat 27g||36 %|
|Saturated Fat 3.7g||19 %|
|Monounsaturated Fat 19.7g|
|Polyunsanturated Fat 2.9g|
|Cholesterol 0mg||0 %|
|Sodium 162mg||6 %|
|Potassium 352.9mg||9 %|
|Total Carbohydrate 18.5g||5 %|
|Dietary Fiber 2.4g||10 %|
|Sugars, other 16.1g|
|Protein 1.6g||2 %|
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Calories per serving: 296
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