Rating: 4.5 stars
6 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 2
  • 5 star values: 4
Recipe by Cooking Light August 2000

Gallery

Becky Luigart-Stayner

Recipe Summary

Yield:
4 servings (serving size: 1 1/2 cups)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine the bulgur and boiling water in a large bowl. Cover; let stand 30 minutes or until liquid is absorbed. Add zucchini and next 4 ingredients (zucchini through beans); stir gently. Combine orange juice and next 5 ingredients (orange juice through cumin); stir with a whisk. Pour juice mixture over bulgur mixture; toss gently. Serve salad at room temperature or chilled. Garnish with lime wedges, if desired.

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Nutrition Facts

371 calories; calories from fat 28%; fat 11.4g; saturated fat 4.8g; mono fat 4.6g; poly fat 1.1g; protein 17.6g; carbohydrates 55.1g; fiber 11g; cholesterol 17mg; iron 3.2mg; sodium 413mg; calcium 207mg.
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