Bulgur and Mint Salad

Ingredients

• 1 ½ cups bulgur wheat
• 1 ½ cups lightly packed mint leaves
• 1 ½ cups lightly packed parsley
• 1 large carrot (about 8 ounces), peeled and grated into strips on the large-hole side of cheese grater (about 3/4 cup)
• 6 scallions, cleaned and minced (about 3/4 cup)
• 4 cloves garlic, peeled, crushed and minced (about 1 tablespoon)
• 1 ½ teaspoons salt
• 1 ½ teaspoons Tabasco sauce
• ⅓ cup lemon juice
• ⅓ cup corn oil

• Nutritional Information

  • Nutritional analysis per serving (6 servings)

    265 calories; 12 grams fat; 1 gram saturated fat; 3 grams monounsaturated fat; 6 grams polyunsaturated fat; 34 grams carbohydrates; 7 grams dietary fiber; 2 grams sugars; 5 grams protein; 634 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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6 servings

Preparation

1. Place the bulgur in a saucepan and cover it with 4 cups of cool tap water. Soak for at least 3 to 4 hours (or overnight, if desired).
2. Meanwhile, coarsely chop the mint and parsley together. (There should be 1 1/2 cups total.)
3. Drain the bulgur in a sieve for 10 to 20 minutes. Place the drained bulgur in a bowl and add the carrot, scallions, garlic, salt, Tabasco, lemon juice and oil. Mix well.
4. Serve at room temperature.