Layered Salad of Bulgur, Fennel, Pine Nuts, Dill, and Mint Recipe
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Directions:
- Place the bulgur or cracked wheat in a large salad bowl. In a small bowl, whisk together 1 cup lemon juice, the olive oil, garlic, and 1 teaspoon salt; drizzle this dressing over the bulgur. Layer on the scallions, parsley, dill, mint, and cucumbers. Sprinkle 1 teaspoon salt and 1/4 teaspoon pepper over the top. Cover with plastic wrap and refrigerate for at least 24 hours or up to 48 hours.
- Bring the salad to room temperature.
- Meanwhile, cut the fennel bulb in half from top to bottom. Cut the halves into paper-thin slices crosswise. Add the fennel and pine nuts to the salad and toss. Season with salt, pepper, and lemon juice to taste and serve.
- The Best American Recipes 2002-2003 Houghton Mifflin
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 267.71 Kcal (1121 kJ) | ||
| Calories from fat | 224.04 Kcal | ||
| % Daily Value* | |||
| Total Fat | 24.89g | 38% | |
|---|---|---|---|
| Sodium | 34.73mg | 1% | |
| Potassium | 446.14mg | 9% | |
| Total Carbs | 10.56g | 4% | |
| Sugars | 2.04g | 8% | |
| Dietary Fiber | 3.72g | 15% | |
| Protein | 2.27g | 5% | |
| Vitamin C | 42.9mg | 71% | |
| Vitamin A | 0.7mg | 22% | |
| Iron | 79.8mg | 443% | |
| Calcium | 82.1mg | 8% | |
| Amount Per 100 g | |||
| Calories | 175.48 Kcal (735 kJ) | ||
| Calories from fat | 146.85 Kcal | ||
| % Daily Value* | |||
| Total Fat | 16.32g | 38% | |
|---|---|---|---|
| Sodium | 22.76mg | 1% | |
| Potassium | 292.43mg | 9% | |
| Total Carbs | 6.92g | 4% | |
| Sugars | 1.34g | 8% | |
| Dietary Fiber | 2.44g | 15% | |
| Protein | 1.49g | 5% | |
| Vitamin C | 28.1mg | 71% | |
| Vitamin A | 0.4mg | 22% | |
| Iron | 52.3mg | 443% | |
| Calcium | 53.8mg | 8% | |
* 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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