Place bulgur and 1/2 teaspoon salt in bowl. Add 2 cups boiling water, cover, let stand 15 minutes. Drain
In food processor, combine spinach and mint until finely chopped.
In large bowl, whisk lemon juice, oil, garlic, salt and pepper. Add bulgur, spinach, tomatoes, and cucumber.
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|Serving Size: 1 Serving (232g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 129 (50%)|
|Amt Per Serving||% DV|
|Total Fat 14.3g||19 %|
|Saturated Fat 2g||10 %|
|Monounsaturated Fat 9.9g|
|Polyunsanturated Fat 1.8g|
|Cholesterol 0mg||0 %|
|Sodium 48.9mg||2 %|
|Potassium 680.3mg||18 %|
|Total Carbohydrate 30.3g||9 %|
|Dietary Fiber 8.1g||32 %|
|Sugars, other 22.2g|
|Protein 6.2g||9 %|
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Calories per serving: 256
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