Wash all vegetables thoroughly. The dunking method is preferred for the parsley. Unbunch the parsley so the stalks can be washed as well. First, dunk the stalks into a large bowl of cold water. Only wash one bunch at at a time. Pour out and refill with cold water. Repeat dunking the parsley into a bowl of fresh water until water is no longer cloudy (2-3 times). Turn over and wash the leaves the same way, until the water runs clear (3-4 times), this time holding the stalks.
Discard stalks and any other debris from parsley. This can be done with kitchen shears, by hand plucking (slow) or by holding the stalks together in your hand and using a sharp knife to cut off the leaves by cutting away from you. You'll get more stems in the mix with the last method, but if you cut the parsley fine enough, it's OK.
Give the cut parsley one more rinse in a salad spinner, then spin dry.
Fine chop all vegetable ingredients and combine in a bowl.
Cook Bulgur wheat according to the instructions. Add Bulgur wheat when cooled and strained dry.
Add salt, lemon juice, and olive oil. Toss.
Just before serving, toss again and add salt to taste if necessary.
Keeps about 3-4 days in the refrigerator.
As with many dishes, this recipe tastes better the second day. The bitterness of the parsley is taken care of by the lemon juice, and the flavors meld together.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (130g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 36 (35%)|
|Amt Per Serving||% DV|
|Total Fat 4g||5 %|
|Saturated Fat 0.6g||3 %|
|Monounsaturated Fat 2.5g|
|Polyunsanturated Fat 0.6g|
|Cholesterol 0mg||0 %|
|Sodium 12.3mg||0 %|
|Potassium 330.1mg||9 %|
|Total Carbohydrate 15.8g||5 %|
|Dietary Fiber 1.8g||7 %|
|Sugars, other 14g|
|Protein 3.1g||4 %|
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Calories per serving: 104
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