Directions:
- In a medium saucepan combine water and bulgur.
- Bring to a boil; reduce heat.
- Cover and simmer for 12-15 minutes, or till the bulgur is tender and all of the liquid is absored.
- Let cool.
- In a large mixing bowl toss together blueberries, nectrines, apricots, cooked bulgur, nuts and mint.
- For dressing: In a screw-top jar combine oil, lemon juice, gingerroot or ginger and salt.
- Cover and shake well to mix: pour over bulgur mixture, toss well; cover and chill at least 4 hours before severing.
- Line a platter with Romaine leaves.
- Spoon salad on to platter.
- Enjoy.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 256.01 Kcal (1072 kJ) | ||
| Calories from fat | 176.16 Kcal | ||
| % Daily Value* | |||
| Total Fat | 19.57g | 30% | |
|---|---|---|---|
| Sodium | 56.33mg | 2% | |
| Potassium | 268.28mg | 6% | |
| Total Carbs | 17.08g | 6% | |
| Sugars | 6.52g | 26% | |
| Dietary Fiber | 5.89g | 24% | |
| Protein | 3.66g | 7% | |
| Vitamin C | 11.6mg | 19% | |
| Vitamin A | 0.7mg | 22% | |
| Iron | 78.5mg | 436% | |
| Calcium | 49.5mg | 5% | |
| Amount Per 100 g | |||
| Calories | 111.57 Kcal (467 kJ) | ||
| Calories from fat | 76.77 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.53g | 30% | |
|---|---|---|---|
| Sodium | 24.55mg | 2% | |
| Potassium | 116.92mg | 6% | |
| Total Carbs | 7.44g | 6% | |
| Sugars | 2.84g | 26% | |
| Dietary Fiber | 2.57g | 24% | |
| Protein | 1.6g | 7% | |
| Vitamin C | 5mg | 19% | |
| Vitamin A | 0.3mg | 22% | |
| Iron | 34.2mg | 436% | |
| Calcium | 21.6mg | 5% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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