- 1/2 cup finely cut bulgur
- 1 cup finely chopped fresh parsley
- 1/2 cup chopped onion
- 1 fresh tomato, cored, seeded, and chopped
- 3 tablespoons fresh lemon juice
- 3 tablespoons canola or corn oil
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground pepper
- Soak the bulgur in 1 cup water for 1/2 hour. Drain well. Place the bulgur in a large bowl and add the vegetables; mix well.
- Combine the lemon juice, oil, salt, and pepper. Add to the salad; toss lightly to coat the ingredients. Refrigerate for at least 8 hours before serving.
Recipe Yield: Yield: 3 cups (6 servings)
Nutritional Information Per Serving:
Fat: 7 grams
Sodium: 206 milligrams
Protein: 2 grams
Carbohydrates: 13 grams
Content Continues Below ⤵ ↷
1 Starch, 1 Fat
Source: The New Family Cookbook for People with Diabetes
Book Title: The New Family Cookbook for People with Diabetes
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