SparkPeople Advertisers Keep the Site Free
Be the first to
rate this recipe!
Create a Recipe Makeover

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
Report Inappropriate Recipe

Salad: Bulgur and Veggies

Submitted by: CLRICHM


Number 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.






Great Stories from around the Web


Rate This Recipe