Bulgur Salad with Cucumber and Scallions
(0 votes)
(0 votes)
Health Score:
93 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 2 h. 40 min.
Ready in
Calories:
283
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 283 cal. | (13 %) | ||
| Protein | 6 g | (6 %) | ||
| Fat | 11 g | (9 %) | ||
| Carbohydrates | 39 g | (26 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7.3 g | (24 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2.1 mg | (18 %) | ||
| Vitamin K | 51.6 μg | (86 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 3.7 mg | (31 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 57 μg | (19 %) | ||
| Pantothenic acid | 1 mg | (17 %) | ||
| Biotin | 5.5 μg | (12 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 32 mg | (34 %) | ||
| Potassium | 508 mg | (13 %) | ||
| Calcium | 63 mg | (6 %) | ||
| Magnesium | 91 mg | (30 %) | ||
| Iron | 3.1 mg | (21 %) | ||
| Iodine | 5 μg | (3 %) | ||
| Zinc | 1.8 mg | (23 %) | ||
| Saturated fatty acids | 1.6 g | |||
| Uric acid | 54 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 5 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Preparation steps
1.
Cover the bulgur with lukewarm water and let soak for 20 minutes.
2.
Rinse the tomatoes, and remove the cores. Blanch the tomatoes in boiling water. Remove the tomatoes from the water and peel. Cut ino quarters, remove the seeds, and finely dice.
3.
Rinse and dry the parsley. Remove the leaves and finely chop. Rinse, trim, and thinly slice the scallions. Rinse the cucumber and halve lengthwise. Remove the seeds and finely dice.
4.
For the dressing, mix the lemon juice with the oil. Season to taste with salt and pepper.
5.
Drain the bulgur, rinse thoroughly with cold water, and drain well. Place back in the bowl, and mix with the prepared salad ingredients. Add the dressing, and toss to combine. Let infuse for 2 hours before serving.
