Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 229.0
- Total Fat: 3.0 g
- Cholesterol: 0.0 mg
- Sodium: 629.7 mg
- Total Carbs: 41.9 g
- Dietary Fiber: 12.5 g
- Protein: 10.1 g
View full nutritional breakdown of Salad: Bulgur and Veggies calories by ingredient
Salad: Bulgur and Veggies
Submitted by: CLRICHMNumber of Servings: 6
Ingredients
-
Grains: Bulgur, Bob's Red Mill (dry), 1 cup
Soup: Not Chick'n Bouillon, 4.5 gram(s)
Fennel, 1 bulb
Zucchini, baby, 1 medium
Carrots, raw, 3 medium
Sun Dried Tomatoes, 5 pieces
Garlic, 3 cloves
Olive Oil, 1 tbsp
Beans: Joan of Arc Dark Red Kidney Beans, 1 can
Vegetables: Artichoke Hearts, quartered, 1 can
Directions
Boil 1 cup water; dissolve bouillon. Remove from heat, stir in bulgur; let stand 30 minutes.
Chop (non-canned) vegetables; saute in olive oil. Season as desired.
Add cooked and canned vegetables to bulgur and chill.
Number of Servings: 6
Recipe submitted by SparkPeople user CLRICHM.
Chop (non-canned) vegetables; saute in olive oil. Season as desired.
Add cooked and canned vegetables to bulgur and chill.
Number of Servings: 6
Recipe submitted by SparkPeople user CLRICHM.
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