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Cook barley according to package directions; set aside. Drain tomatoes well, reserving liquid. Add enough water to reserved liquid to measure 1 cup and bring to boil. Mix together bulgur, boiling liquid, and garlic salt. Cover for 30 minutes. Add barley and remaining ingredients to bulgur mixture and refrigerate. Serve with cucumber dressing.
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|Serving Size: 1 Serving (176g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 193 (40%)|
|Amt Per Serving||% DV|
|Total Fat 21.4g||29 %|
|Saturated Fat 3g||15 %|
|Monounsaturated Fat 14.9g|
|Polyunsanturated Fat 2.6g|
|Cholesterol 0mg||0 %|
|Sodium 1763.6mg||61 %|
|Potassium 437.8mg||12 %|
|Total Carbohydrate 67.7g||20 %|
|Dietary Fiber 15.3g||61 %|
|Sugars, other 52.4g|
|Protein 10.2g||15 %|
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Calories per serving: 482
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