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    V: TABBOULEH (Cracked Wheat Salad)


    Source of Recipe


    Adapted From: The New Family Cookbook for People with Diabetes - e-mail
    TABBOULEH (CRACKED WHEAT SALAD)
    Plan ahead...needs to chill for atleast 8 hours.

    Exchanges
    WW Points
    Yield: 3 cups (6 servings)

    - 1/2 cup finely cut bulgur
    - 1 cup finely chopped fresh parsley
    - 1/2 cup chopped onion
    - 1 fresh tomato, cored, seeded, and chopped
    - 3 tablespoons fresh lemon juice
    - 3 tablespoons canola or corn oil
    - 1/4 teaspoon salt
    - 1/4 teaspoon freshly ground pepper

    Soak the bulgur in 1 cup water for 1/2 hour. Drain well. Place the bulgur in a large bowl and add the vegetables; mix well. Combine the lemon juice, oil, salt, and pepper. Add to the salad; toss lightly to coat the ingredients. Refrigerate for at least 8 hours before serving.

    One 1/2-cup serving equals: Calories: 122, Fat: 7 g, Cholesterol: 0 mg, Sodium: 107, Carbohydrate: 13 g, Dietary Fiber: 3 g, Sugars: 2 g, Protein: 2 g ++++ Exchanges: 1 Starch, 1 Fat +++++ WWP: 2

 

 

 

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