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Parsley Salad

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Ingredients
  Parsley 6 Ounce, washed and crisped (2 Bunches)
  Bulgur wheat 1⁄2 Cup (8 tbs), finely crushed
  Cucumber 1 , diced
  Tomatoes 2 Medium, cut in large pieces
  Green onions 4 , finely chopped
  Fresh mint/1 tablespoon dried mint 1⁄4 Cup (4 tbs), chopped
  Salt 1 Teaspoon
  Pepper To Taste
Directions

GETTING READY
1) Thoroughly wash the crushed wheat and drain the water.
2) Stand for a while to prepare the vegetables.
3) Chop the parsley bunch.

MAKING
4) In a bowl, combine chopped parsley, chopped cucumber, tomatoes, onions and mint.
5) Mix well.
6) Add crushed wheat and combine thoroughly.

SERVING
7) Serve with any meals.

Recipe Summary

Difficulty Level: 
Very Easy
Cuisine: 
American
Course: 
Appetizer
Method: 
Tossed
Dish: 
Salad
Restriction: 
Vegetarian
Interest: 
Quick, Healthy
Preparation Time: 
5 Minutes
Cook Time: 
5 Minutes
Ready In: 
10 Minutes
Servings: 
4

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Average: 4 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 102 Calories from Fat 7

% Daily Value*

Total Fat 0.79 g1.2%

Saturated Fat 0.14 g0.69%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 518.7 mg21.6%

Total Carbohydrates 22 g7.3%

Dietary Fiber 6.4 g25.7%

Sugars 2.9 g

Protein 5 g9.4%

Vitamin A 94.2% Vitamin C 119.3%

Calcium 9% Iron 20.7%

*Based on a 2000 Calorie diet

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Parsley Salad Recipe