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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 653.5
  • Total Fat: 25.1 g
  • Cholesterol: 125.0 mg
  • Sodium: 886.7 mg
  • Total Carbs: 79.6 g
  • Dietary Fiber: 10.9 g
  • Protein: 39.7 g

View full nutritional breakdown of Lemon Bulgur Salad with Pork Cutlets calories by ingredient
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Lemon Bulgur Salad with Pork Cutlets

Submitted by: IMELDASHOEQUEEN

Introduction

From taste Magazine
***PLEASE DO NOT USE THIS RECIPE AS IT IS NOT ORIGINAL - I HAVE "SHARED" IT SO I CAN LINK IT TO MY HUSBAND'S SPARKPEOPLE CALCULATIONS***
From taste Magazine
***PLEASE DO NOT USE THIS RECIPE AS IT IS NOT ORIGINAL - I HAVE "SHARED" IT SO I CAN LINK IT TO MY HUSBAND'S SPARKPEOPLE CALCULATIONS***

Number of Servings: 4

Ingredients

    1 1/2 cups bulgur wheat
    100g rocket, coarsely chopped
    1 cup green olives
    3/4 cup finely chopped parsley
    50g sultanas
    2 Tbsp toasted pine nuts
    4 pork cutlets
    1 Tbsp finely grated lemon rind
    1/4 cup lemon juice
    2 Tbsp olive oil
    2 Tbsp finely chopped preserved lemon

Directions

Place bulgur in a heatproof bowl and cover with boiling water. Stand for 15 minutes, then drain, rinse under cold water and drain ain. Place in a bowl witgh the rocket, olives, parsley, sultanasw and pine nuts.

Make the lemon dressing by combining the lemon rind, juice olive oil, preserved lemon and seasoning. Add to the bulgur mixture and toss well.

Heat a light greased non-stick frying pan on high. Cook portl for 3-4 minutes on each side until cooked to your liking. Serve with the salad.

Number of Servings: 4

Recipe submitted by SparkPeople user IMELDASHOEQUEEN.






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