4 Serves
77 Mins
Soak the bulgur wheat in hot water until tender, then drain thoroughly.
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Vitamin K
1974 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
4 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
255 µg / 400 µgCalcium
284 mg / 1,300 mgIron
11 mg / 18 mgMagnesium
137 mg / 420 mgPhosphorus
192 mg / 1,250 mgPotassium
1131 mg / 4,700 mgSodium
873 mg / 2,300 mgZinc
3 mg / 11 mgCopper
0 mg / 0.9 mgManganese
2 mg / 2.3 mgSelenium
9 µg / 55 µgFiber
13 g / 28 gSugar
5 g / 50 gSaturated Fat
2 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
30 gAlcohol
0 g
Finely chop the fresh parsley, mint, tomatoes, and onions using a sharp chef's knife.
In a large mixing bowl, combine the prepared vegetables and soaked bulgur wheat.
Whisk together the olive oil, lemon juice, salt, and black pepper in a small bowl to create the dressing.
Pour the dressing over the salad and toss gently to combine before serving.
3
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