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Broccoli Mushroom Bulgur Salad


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Yield

4

servings

Prep

20

min

Cook

60

min

Ready

Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
 

Ingredients

¼ cup sugar
½ teaspoon salt
optional
1 teaspoon paprika
1 teaspoon celery seeds
1 teaspoon onion powder
or 2 tsp onion flakes
cup white wine vinegar
or cider
¾ cup water
1 cup cracked wheat (bulgur)
1 each broccoli florets
head, cut into florets
*
1 pound mushrooms
thinly sliced
2 tablespoon scallions, spring or green onions
tops, shredded, finely choppd
* not incl. in nutrient facts

Directions

In saucepan, combine sugar, salt, paprika, celery seed, onion powder or onion flakes, vinegar and water and bring to boiling.

Pour over bulgur and allow to steep for 45 to 60 minutes.

Toss bulgur mixture with the mushrooms and broccoli and chill for 2 hours or overnight.

Serve cold, sprinkled with green onion tops for garnish.

First published: last updated: 2015-04-02

Comments

 

Nutrition Facts

Serving Size 231g (8.1 oz)
Amount per Serving
Calories 2015% of calories from fat
 % Daily Value *
Total Fat 1g 2%
Saturated Fat 0g 1%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 311mg 13%
Total Carbohydrate 15g 15%
Dietary Fiber 8g 32%
Sugars g
Protein 16g
Vitamin A 6% Vitamin C 6%
Calcium 3% Iron 11%
* based on a 2,000 calorie diet How is this calculated?
 

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