Wheat & Veggie Salad
Yield
2 servingsPrep
20 minCook
?Ready
20 minLow Cholesterol, Trans-fat Free, High Fiber, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
cracked wheat (bulgur)
|
|
| 1 | cup |
berries
|
*
|
| 2 | cups |
tomatoes
chopped |
|
| 1 | cup |
cucumbers
chopped |
|
| 1 | x |
onions
purple |
*
|
| 1 | cup |
yogurt, non-fat
|
|
| 14 | cup |
vinegar
balsamic |
|
| ½ | tablespoon |
sugar
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
cracked wheat (bulgur)
|
|
| 237 | ml |
berries
|
*
|
| 473 | ml |
tomatoes
chopped |
|
| 237 | ml |
cucumbers
chopped |
|
| 1 | x |
onions
purple |
*
|
| 237 | ml |
yogurt, non-fat
|
|
| 3.3 | l |
vinegar
balsamic |
|
| 7.5 | ml |
sugar
|
|
Directions
Start with 2 cups of cooked cracked wheat, boil it until its done.
Add an equal amount of chopped tomatoes and half as much chopped cucumbers and chopped purple onion to taste.
- Dressing Combine fatfree yogurt with basimaic vinegar and sugar.
