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Suggest a better descriptionSource: NOOM
1. Place the bulgar in a small bowl and cover with water. Let it soak for about 30 minutes.
2. Combine the scallions, parsley, mint, tomatoes, celery, and fennel with the bulgar.
3. Whisk the oil, lemon juice, salt, and pepper in a small bowl. Pour the dressing over the salad and toss gently to coat. Cover and chill 30 minutes.
174 Cal
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Serving Size: 1 Serving (194g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 220 | ||
Calories from Fat: 56 (25%) | ||
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Amt Per Serving | % DV | |
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Total Fat 6.2g | 8 % | |
Saturated Fat 0.9g | 4 % | |
Monounsaturated Fat 3.9g | ||
Polyunsanturated Fat 0.9g | ||
Cholesterol 0mg | 0 % | |
Sodium 70.9mg | 2 % | |
Potassium 834.4mg | 22 % | |
Total Carbohydrate 38g | 11 % | |
Dietary Fiber 11.3g | 45 % | |
Sugars, other 26.7g | ||
Protein 8.1g | 12 % | |
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. |
Calories per serving: 220
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