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NANCYSTANFIELD
Bulgur Salad
Bulgur salad with tomato, spring onion, herbs and green peppers.
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Ingredients
Directions
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Pour in a bowl the bulgur with the lukewarm water and allow to stand for 30 minutes (pour if necessary).
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Meanwhile, cross the tomatoes, dip in boiling water for a few seconds and rinse under cold water.
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Remove the tomatoes, remove the seeds and cut the flesh into cubes. Cut the spring onions into rings. Cut the parsley and fresh mint fine.
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Squeeze out the lemon. Spoon the tomato, tomato paste, spring onions, herbs, lemon juice, olive oil and paprika powder through the bulgur.
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Season with salt and pepper. Spoon the salad into bowls and garnish with the green peppers.
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Nutrition
265Calories
Sodium5% DV130mg
Fat12% DV8g
Protein10% DV5g
Carbs15% DV44g
Fiber16% DV4g
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