Cracked Wheat & Cabbage Salad
|Bulgur wheat||1⁄2 Cup (8 tbs)|
|Water||1 Cup (16 tbs)|
|Mayonnaise||1⁄2 Cup (8 tbs)|
|Cider vinegar||3 Tablespoon|
|Liquid hot pepper seasoning||1⁄4 Teaspoon|
|Dill weed||1⁄4 Teaspoon|
|Dijon mustard||1⁄4 Teaspoon|
|Thinly sliced green onion||1⁄2 Cup (8 tbs)|
|Finely shredded cabbage||1 1⁄2 Cup (24 tbs)|
|Thinly sliced celery||1⁄2 Cup (8 tbs)|
|Shredded carrot||1⁄2 Cup (8 tbs)|
In a 2-quart pan, combine wheat, water, and 1/2 teaspoon salt.
Bring to boil, reduce heat, cover, and simmer for 15 minutes or until liquid is absorbed.
Meanwhile, combine mayonnaise, vinegar, sugar, hot pepper seasoning, dill weed, mustard, and onion; blend well.
Add dressing to hot cooked wheat and mix thoroughly.
Cover and chill well (until next day, if desired).
About 1 hour before serving, combine wheat mixture with cabbage, celery, and carrot.
Season to taste with salt.
Spoon mixture into a salad bowl, cover, and chill until serving time.
Serving size: Complete recipe
Calories 1254 Calories from Fat 792
% Daily Value*
Total Fat 88 g135.5%
Saturated Fat 8.1 g40.7%
Trans Fat 0 g
Cholesterol 78.6 mg26.2%
Sodium 1052.9 mg43.9%
Total Carbohydrates 107 g35.5%
Dietary Fiber 21.2 g84.6%
Sugars 39.3 g
Protein 13 g25.7%
Vitamin A 293.2% Vitamin C 104.1%
Calcium 16.6% Iron 22.9%
*Based on a 2000 Calorie diet