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Ingredients
Salad:
1 cup bulgur
1 cup boiling water
½ cucumber, peeled, seeded and chopped
2 medium ripe tomatoes, chopped
¼ cup chopped red onion
¼ cup fresh chopped mint
1 cup fresh chopped parsley
1 cup canned garbanzo beans, drained and rinsed
1 garlic clove, minced
Dressing:
1/3 cup red wine vinegar
¼ cup extra virgin olive oil
1 teaspoon coarsely ground black pepper
½ teaspoon kosher salt
Instructions
1 cup bulgur
1 cup boiling water
½ cucumber, peeled, seeded and chopped
2 medium ripe tomatoes, chopped
¼ cup chopped red onion
¼ cup fresh chopped mint
1 cup fresh chopped parsley
1 cup canned garbanzo beans, drained and rinsed
1 garlic clove, minced
Dressing:
1/3 cup red wine vinegar
¼ cup extra virgin olive oil
1 teaspoon coarsely ground black pepper
½ teaspoon kosher salt
1. To prepare the salad, soak bulgur in hot water until water is absorbed, 15 to 30 minutes.
2. Combine remaining salad ingredients in a large bowl; add bulgur, and mix thoroughly.
3. To prepare the dressing, blend ingredients with a whisk; pour over salad. Serve chilled or room temperature. Serves 12.
Recipe by Stacey Morris, Relish Good Food Fast, "The Joy of Not Cooking," August 2007
Nutritional Information
2. Combine remaining salad ingredients in a large bowl; add bulgur, and mix thoroughly.
3. To prepare the dressing, blend ingredients with a whisk; pour over salad. Serve chilled or room temperature. Serves 12.
Recipe by Stacey Morris, Relish Good Food Fast, "The Joy of Not Cooking," August 2007
Per serving: 110 calories, 5g fat, 3g prot., 14g carbs., 4g fiber, 110mg sodium.
