Post by amirah on Mar 30, 2010 20:45:52 GMT -5
Tart & Tangy Bulgur Salad
Cooking Light, APRIL 2010
1 cup uncooked bulgur
1 cup boiling water
2 tablespoons olive oil
2 tablespoons lime juice
1/2 teaspoon salt
8 large basil leaves, finely chopped
1 garlic clove, minced
1/4 cup chopped red onion
12 large olives, sliced (about 3/4 cup)
1 large tomato, chopped
Lime wedges (optional)
1. Combine bulgur and boiling water in a large bowl. Cover and let stand for 45 minutes.
2. Combine oil and next 4 ingredients (through garlic) in a small bowl, stirring with a whisk until combined. Add oil mixture, onion, olives, and tomato to bulgur; toss well. Garnish with lime wedges, if desired.
Makes 4 servings (serving size: about 1 cup).
CALORIES 210 ; FAT 8.7g (sat 1.2g,mono 6g,poly 1.1g); CHOLESTEROL 0.0mg; CALCIUM 35mg; CARBOHYDRATE 31g; SODIUM 420mg; PROTEIN 5g; FIBER 7.6g; IRON 1.5mg
Cooking Light, APRIL 2010
1 cup uncooked bulgur
1 cup boiling water
2 tablespoons olive oil
2 tablespoons lime juice
1/2 teaspoon salt
8 large basil leaves, finely chopped
1 garlic clove, minced
1/4 cup chopped red onion
12 large olives, sliced (about 3/4 cup)
1 large tomato, chopped
Lime wedges (optional)
1. Combine bulgur and boiling water in a large bowl. Cover and let stand for 45 minutes.
2. Combine oil and next 4 ingredients (through garlic) in a small bowl, stirring with a whisk until combined. Add oil mixture, onion, olives, and tomato to bulgur; toss well. Garnish with lime wedges, if desired.
Makes 4 servings (serving size: about 1 cup).
CALORIES 210 ; FAT 8.7g (sat 1.2g,mono 6g,poly 1.1g); CHOLESTEROL 0.0mg; CALCIUM 35mg; CARBOHYDRATE 31g; SODIUM 420mg; PROTEIN 5g; FIBER 7.6g; IRON 1.5mg