Directions:
- In a large bowl, pour boiling water over bulgur; let stand until the liquid is absorbed, about 30 minutes. Meanwhile, in a saucepan, bring water to a boil. Add lentils. Reduce heat; cover and simmer until tender, about 15 minutes. Drain. In another large bowl, combine bulgur and lentils; cool completely.
- Add the peppers, onions and parsley. In a jar with a tight-fitting lid, combine the vinegar, oil, basil, dill, salt and pepper. Pour over salad; toss to coat. Crumble feta cheese over top; toss again. Cover and refrigerate for 4 hours or until serving. Yield: 10 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 281.35 Kcal (1178 kJ) | ||
| Calories from fat | 93.47 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.39g | 16% | |
|---|---|---|---|
| Cholesterol | 10.01mg | 3% | |
| Sodium | 371.05mg | 15% | |
| Potassium | 453.03mg | 10% | |
| Total Carbs | 35.98g | 12% | |
| Sugars | 2.19g | 9% | |
| Dietary Fiber | 13.54g | 54% | |
| Protein | 12.09g | 24% | |
| Vitamin C | 25.7mg | 43% | |
| Iron | 3.4mg | 19% | |
| Calcium | 120.7mg | 12% | |
| Amount Per 100 g | |||
| Calories | 108.03 Kcal (452 kJ) | ||
| Calories from fat | 35.89 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.99g | 16% | |
|---|---|---|---|
| Cholesterol | 3.84mg | 3% | |
| Sodium | 142.46mg | 15% | |
| Potassium | 173.94mg | 10% | |
| Total Carbs | 13.82g | 12% | |
| Sugars | 0.84g | 9% | |
| Dietary Fiber | 5.2g | 54% | |
| Protein | 4.64g | 24% | |
| Vitamin C | 9.9mg | 43% | |
| Iron | 1.3mg | 19% | |
| Calcium | 46.4mg | 12% | |
* 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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