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Bulgur Salad

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Ingredients
  Bulgur wheat 1⁄3 Cup (5.33 tbs)
  Water 1 Cup (16 tbs)
  Garlic 1 Clove (5 gm)
  Olive oil 2 Tablespoon
  Lemon juice 1 Tablespoon
  Salt 1⁄2 Teaspoon
  Black pepper 1 Dash
  Parsley sprigs 2
  Green onion 1
  Mint leaves 4
  Tomato 1 Large
Directions

Measure bulgur into a small bowl; add hot tap water to cover.
Split garlic clove; push down into bulgur; let stand about 20 minutes.
Meanwhile, in a medium bowl, whisk together oil, lemon juice, salt, and pepper.
With scissors snip in parsley, green onion, and mint, if using.
Chop tomato (on a plate to save juice); add tomato and juice to dressing'.
Remove garlic from bulgur, drain in a strainer; press out excess water with back of spoon; add to tomato mixture.
Mix well; cover, refrigerate several hours to overnight.(I usually make it in the morning for the evening meal.)

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Method: 
Chilling
Dish: 
Salad
Restriction: 
Vegetarian
Ingredient: 
Wheat
Interest: 
Everyday, Healthy
Preparation Time: 
5 Minutes
Cook Time: 
10 Minutes
Ready In: 
15 Minutes

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Average: 4.1 (18 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 488 Calories from Fat 275

% Daily Value*

Total Fat 31 g47.9%

Saturated Fat 4.3 g21.6%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 990.5 mg41.3%

Total Carbohydrates 50 g16.6%

Dietary Fiber 12.3 g49.2%

Sugars 5.7 g

Protein 9 g17.1%

Vitamin A 44.8% Vitamin C 67.5%

Calcium 6.1% Iron 14%

*Based on a 2000 Calorie diet

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Bulgur Salad Recipe