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The Colorful Plate
Salads and Soups

Peer Review Status: Internally Reviewed by Cancer Center Staff
First Published: 2000

Bulgur and Orange Salad

 Submitted by: Gwen McIntosh
Cancer Information Service
Source: A friend

1/3 cup bulgur, uncooked 2 Tablespoons fresh lemon juice
3/4 cup orange sections, chopped 2 teaspoons orange peel, grated
3/4 cup fresh parsley, chopped 2 teaspoons olive oil
1/2 cup tomato, chopped 1/2 teaspoon salt
1/2 cup green onion, chopped 1/2 teaspoon black pepper
  1/8 teaspoon crushed red pepper
  1. Cook bulgur as directed on package, but omit salt. Cool.
  2. Toss bulgur and remaining ingredients in glass bowl.
  3. Cover and refrigerate about 2 hours or until well chilled.

Serves: 6 Nutrition Facts

Calories: 62 Saturated Fat: 0.2 gm
Carbohydrate: 11 gm Fiber: 3 gm
Cholesterol: 0 mg Protein: 2 gm
Fat: 2 gm Sodium: 186 mg

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Last modification date: Mon Aug 7 13:10:16 2006
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