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Ethnic, Salads, Vegetarian, Low Phosphorus, Low Potassium, Low Sodium


Based on 8 servings per recipe.

  • 1 cup Bulgur wheat
  • 1 cup Warm water
  • 1 Tomato, peeled & chopped
  • 1/2 Med. cucumber, seeded & chopped
  • 1/2 cup Snipped parsley
  • 2 tablespoons Green onion, finely chopped
  • 1 tablespoon Fresh mint, finely chopped
  • 1/8 teaspoon Pepper
  • 3 tablespoons Salad oil
  • 3 tablespoons Lemon juice


  1. In a bowl, combine bulgur and warm water.
  2. Let stand 1/2 hour.
  3. Stir in tomato, cucumber, parsley, green onion, mint, and pepper.
  4. Combine oil and lemon juice.
  5. Toss with the bulgur mixture.
  6. Cover and chill.
  7. Serve in a lettuce-lined bowl with yogurt, if desired.

About This Recipe

This cool Middle Eastern classic salad is easy to make and improves over time.

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