Bulgur With White Beans And Spinach
|Bulgur||1 Cup (16 tbs)|
|Boiling water||1 1⁄2 Cup (24 tbs)|
|Spinach||1 Pound, rinsed, trimmed and torn into bite size pieces|
|Cooked cannellini beans/Navy beans / chick peas||2 Cup (32 tbs)|
|Radishes||4 Medium, thinly sliced|
|Green onion with top||4 , sliced|
|Cucumber||2 Medium, peeled, halved lengthwise and thinly sliced|
|Sweet red peppers||2 Large, cored, seeded and finely chopped|
|Dijon mustard||1 Tablespoon|
|Cider vinegar||2 Tablespoon|
|Grated parmesan||3 Tablespoon|
|Black pepper/To taste||1⁄4 Teaspoon|
|Olive oil||3 Tablespoon|
1 ln a large heatproof bowl, soak the bulgur in the boiling water for 1 5 minutes or until it has absorbed the water and is soft.
Stir in the spinach, beans, radishes, green onions, cucumbers, and red peppers.
2 In a small bowl, combine the mustard, vinegar, cheese, and black pepper.
Whisk in the oil until well blended.
Pour the dressing over the salad and toss to mix.
Serving size: Complete recipe
Calories 1744 Calories from Fat 569
% Daily Value*
Total Fat 65 g99.3%
Saturated Fat 15 g74.8%
Trans Fat 0 g
Cholesterol 39.6 mg13.2%
Sodium 2081.6 mg86.7%
Total Carbohydrates 224 g74.8%
Dietary Fiber 66.9 g267.8%
Sugars 20.4 g
Protein 78 g156.4%
Vitamin A 1058% Vitamin C 810.3%
Calcium 137.9% Iron 129.3%
*Based on a 2000 Calorie diet