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PARSLEY
SALAD
Preparation
time: 15 minutes (plus standing time)
1/4 cup bulghur
2 cups firmly packed fresh parsley leaves
2 green onions, chopped finely
2 medium tomatoes, seeded, chopped finely
1 small red onion, chopped finely
1/4 cup finely chopped fresh mint leaves
1 teaspoon finely grated lemon rind
2 tablespoons lemon juice
Place bulghur
in a medium bowl; cover with warm water.
Stand 15 minutes.
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Meanwhile, chop
parsley coarsely. Combine parsley, green onion,
tomato, red onion and mint in large bowl with
rind and lemon juice.
Drain bulghur,
pressing as much water as possible from bulghur.
Add bulghur to parsley mixture; stir through.
Serves 2.
Per serving: 0.6g
fat; 81 calories.
The Healthy Heart
Cookbook, The
Australian Women's Weekly Cookbooks
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