Bulgar Salad - Renal Friendly
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 3
Ingredients
1 cup Bulgar - Cooked 1 stalk, large (11"-12" long) Celery, raw 0.2 oz onions, raw, purple/red (1 slice) .33 cup Cucumber Seedless Long English (by HOSTALADY) .33 cup Herb, Parsley, Fresh .33 cup, chopped Peppers, sweet, red, fresh 1 clove Garlic 1 tbsp ground corriander (by CRUZIN2LOSE) 3 dash Pepper, black 2 tsp ground tumeric (by INSPIREDBYCHJ)
1. Cook bulger according to directions on package.
put in bowl to cool.
2. Chop fine the vegetables and garlic clove.
2. Add vegetables to cooled bulger, top with spices and stir.
Best if prepared the night before.
This makes a great base for left over chicken, fish, shredded pork.
Serving Size: 2/3 cup
Number of Servings: 3
Recipe submitted by SparkPeople user MRUSZKOWS.
put in bowl to cool.
2. Chop fine the vegetables and garlic clove.
2. Add vegetables to cooled bulger, top with spices and stir.
Best if prepared the night before.
This makes a great base for left over chicken, fish, shredded pork.
Serving Size: 2/3 cup
Number of Servings: 3
Recipe submitted by SparkPeople user MRUSZKOWS.
Nutritional Info Amount Per Serving
- Calories: 64.8
- Total Fat: 0.3 g
- Cholesterol: 0.0 mg
- Sodium: 26.1 mg
- Total Carbs: 14.2 g
- Dietary Fiber: 4.4 g
- Protein: 2.7 g
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