Search
by Ingredient

Wheat & Veggie Salad

Empty starEmpty starEmpty starEmpty starEmpty star

Submitted by tc

YIELD

2 servings

PREP

20 min

COOK

?

READY

20 min

Ingredients

2 473
1 237
CUP ML BERRIES *
2 473
CUPS ML TOMATOES
chopped
1 237
CUP ML CUCUMBERS
chopped
1 1
X X ONIONS
purple *
1 237
14 3.3
CUP L VINEGAR
balsamic
½ 7.5
TABLESPOON 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.
* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 2178g (76.8 oz)
Amount per Serving
Calories 950 4% from fat
 % Daily Value *
Total Fat 4g 6%
Saturated Fat 1g 7%
Trans Fat 0g
Cholesterol 6mg 2%
Sodium 132mg 6%
Total Carbohydrate 47g 47%
Dietary Fiber 28g 113%
Sugars g
Protein 48g
Vitamin A 32% Vitamin C 43%
Calcium 35% Iron 26%
* based on a 2,000 calorie diet How is this calculated?
Low Cholesterol, Trans-fat Free, High Fiber, Low Sodium
 

    Email this recipe