4 Serves
69 Mins
2 g
10 g
14 g
Place the bulgur wheat in a bowl and cover with boiling water, allowing it to soak until tender and the water is absorbed.
Ingredients, vitamins, and health benefits
Tomato
Onion
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Vitamin K
18 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
26 µg / 400 µgCalcium
24 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
18 mg / 420 mgPhosphorus
42 mg / 1,250 mgPotassium
357 mg / 4,700 mgSodium
296 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
0 µg / 55 µgFiber
2 g / 28 gSugar
6 g / 50 gSaturated Fat
2 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
7 gAlcohol
0 g
Wash the fresh parsley, mint, tomatoes, and onions thoroughly, then use a chef's knife to finely chop all vegetables and herbs into uniform, small pieces.
In a small mixing bowl, whisk together the olive oil, vinegar, salt, and black pepper to create the dressing.
Combine the soaked bulgur, chopped vegetables, and herbs in a large bowl, drizzle with the prepared dressing, and toss gently to combine.
Olive Oil
Vinegar
Salt
Black Pepper
Vitamin A
52 µg / 900 µgVitamin C
20 mg / 90 mgVitamin E
3 mg / 15 mgVitamin K
18 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
26 µg / 400 µgCalcium
24 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
18 mg / 420 mgPhosphorus
42 mg / 1,250 mgPotassium
357 mg / 4,700 mgSodium
Fiber
2 g / 28 gSugar
6 g / 50 gSaturated Fat
2 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
8
g25
g4
g
Zinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
0 µg / 55 µgAlcohol
0 g