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Vegetable: Onion Bulgur Salad -- e-w

Source of Recipe

Adapted from Light & Tasty 2003 – E. Lewis; Independence. MS
Onion Bulgur Salad -- e-w

Plan ahead…needs to stand for 1 hour.
Serves: 8

3/4 c. bulgur*
2 c. boiling water
3/4 c. finely chopped red onion
1/8 tsp. salt
1/2 tsp. allspice
1 c. diced seeded cucumber
1 c. diced seeded tomato
1/2 c. minced fresh basil
1/2 c. minced fresh parsley
1/2 c. chopped green onion
1/4 c. minced fresh mint
1/4 c. lemon juice

Rinse and drain bulgur; place in a bowl. Stir in boiling water. Cover and let stand 1 hour or until water is absorbed.

Meanwhile in a large bowl, combine the next 3 ingredients; let stand 30 minutes. Drain bulgur and squeeze dry; add bulgur and remaining ingredients to onion mixture. Toss gently to combine. Serve or refrigerate.

One 3/4-cup serving equals: 64 calories…trace fat (trace saturated)…0 cholesterol…43 mg sodium…14 gm carbohydrate…4 gm fiber…2 gm protein ++++ Exchanges: 1 vegetable…1/2 starch ++++ WWP: 1

* Look for bulgur in the cereal, rice or organic food aisle of your grocery store.