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Suggest a better descriptionsource: The Frugal Gourmets "On Our Immigrant Ancestors" Soak the bulgar wheat in 2 cups cold water for 15 minutes. Squeeze dry. Pick the parsley leaves from the stems. Wash at least twice and drain very well. Mix the parsley, bell pepper, celery, scallions and mint together, and place in a food processor with a metal blade. Pulse chop until fine, and place in large mixing bowl. In a separate bowl, mix the olive oil, lemon juice, spices, and salt and pepper, and stir with fork or whisk until smooth. Combine all of the ingredients except the tomatoes thoroughly, in t he mixing bowlk. Then gently blend in tomatoes. Serve immediately. Serves 6 as a salad course. Note: all ingredient amounts can be varied according to taste.------ Posted to JEWISH-FOOD digest V96 #116 From: alotzkar@direct.ca (Al) Date: Tue, 31 Dec 1996 11:18:27 -0800
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Serving Size: 1 Serving (161g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 127 | ||
Calories from Fat: 6 (5%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.7g | 1 % | |
Saturated Fat 0.2g | 1 % | |
Monounsaturated Fat 0.1g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 0mg | 0 % | |
Sodium 9.3mg | 0 % | |
Potassium 382.5mg | 10 % | |
Total Carbohydrate 40.5g | 12 % | |
Dietary Fiber 19g | 76 % | |
Sugars, other 21.5g | ||
Protein 2.6g | 4 % | |
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: 127
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