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Parsley Salad

Heart.Foods's picture
  Fine bulgur wheat 1⁄2 Cup (8 tbs)
  Hot water 1 Cup (16 tbs) (As Needed)
  Finely chopped parsley 2 Cup (32 tbs) (1 Or 2 Bunches, Large Stems Removed)
  Finely chopped green onions 1⁄2 Cup (8 tbs)
  Chopped fresh mint leaves 1⁄3 Cup (5.33 tbs)
  Cucumber 1 Medium, peeled, seeded and cubed
  Diced red bell pepper 1 Cup (16 tbs)
  Salt 1⁄4 Teaspoon
  Freshly ground black pepper 1⁄2 Teaspoon
For dressing
  Lemons juice 2
  Garlic 2 Clove (10 gm), pressed or finely minced
  Olive oil 2 Tablespoon
  Cherry tomatoes 18 , cut into quarters

Place bulgur in a large bowl.
Add enough hot water to cover.
Let sit for approximately 30 minutes.
Drain and squeeze dry.
Place in a large mixing bowl and fluff with a fork.
Add parsley, onions, mint, cucumber, bell pepper, salt and black pepper.
Stir to mix well and set aside.
In a small bowl, combine dressing ingredients and stir to mix well.
Pour over salad, toss, cover and refrigerate 3 to 4 hours.
Remove from refrigerator and add tomatoes.
Mix well.

Recipe Summary

Difficulty Level: 
Side Dish

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Average: 4.1 (20 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 736 Calories from Fat 285

% Daily Value*

Total Fat 32 g49.7%

Saturated Fat 4.5 g22.7%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 704.1 mg29.3%

Total Carbohydrates 105 g35.1%

Dietary Fiber 24.6 g98.5%

Sugars 22.8 g

Protein 18 g35.4%

Vitamin A 271.2% Vitamin C 668.4%

Calcium 28.1% Iron 49%

*Based on a 2000 Calorie diet

Parsley Salad Recipe