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Bulgur Salad with Cucumber and Carrots
Bulgur Salad with Cucumber and Carrots

Bulgur Salad with Cucumber and Carrots

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Cook Minutes 30 Min
Prep : 15 Min Cook: 15 Min
For a change of pace, try this simple, yet delicious, bulgur salad recipe. The crisp carrots and cucumbers team up with the aged balsamic vinaigrette dressing to add both colour and flavour to this satisfying side salad.
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4 Servings
Servings
Original recipe yields 4 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
2 cups water
1 cup bulgur, uncooked
1 pkg. (340 mL) baby carrots, shredded
1 English cucumber, chopped
1 tomato, seeded, chopped
1/4 cup Kraft Extra Virgin Olive Oil Aged Balsamic Vinaigrette Dressing
1 Tbsp. chopped fresh oregano
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How do I make it ?
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Step 1
Bring water to boil in medium saucepan. Stir in bulgur; cover.
Step 2
Simmer on medium-low heat 15 min. or until bulgur is tender and liquid is absorbed. Cool completely.
Step 3
Combine remaining ingredients in large. Add bulgur; mix lightly.
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Food Facts
A nutty, chewy Middle Eastern staple, bulgur can be cooked in just 15 min. Look for it in the grain aisle of your grocery store.
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Substitute
Prepare using Kraft Extra Virgin Olive Oil Italian Sun-Dried Tomato Dressing.
NutritionTitleCont_Left-Bracket
Nutrition
Calories
220
Calories From Fat
0
% Daily Value
Fat 4.5 g
Saturated fat 0.5 g
3 %
Cholesterol 0 mg
Sodium 220 mg
9 %
Carbohydrate 41 g
Fibre 7 g
Sugars 9 g
Protein 6 g
Vitamin A
130 %
Vitamin C
30 %
Calcium
8 %
Iron
8 %
Servings
4 servings, 1-1/2 cups (375 mL) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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