From Cooking Light
Make this dish using leftover pork from the Simply Roasted Pork recipe: http://www.3fatchicks.com/forum/show...139#post744139
Mint, lemon juice, and parsley brighten this refreshing salad.
1 1/2 cups boiling water
1 cup uncooked bulgur
1 1/2 cups (1/4-inch) cubed Simply Roasted Pork (about 8 ounces)
1 1/2 cups chopped seeded plum tomato
1 cup chopped seeded cucumber
1 cup finely chopped fresh parsley
1/2 cup chopped green onions
1/2 cup chopped fresh mint
1 (15 1/2-ounce) can chickpeas (garbanzo beans), drained
1/3 cup lemon juice (about 2 lemons)
1 tablespoon extravirgin olive oil
3/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 garlic clove, minced
Combine water and bulgur in a large bowl; cover and let stand 15 minutes or until water is absorbed and bulgur is tender. Add Simply Roasted Pork and next 6 ingredients (through chickpeas); toss gently to combine.
Combine lemon juice and remaining ingredients, stirring with a whisk. Drizzle juice mixture over pork mixture; toss to combine. Chill at least 2 hours.
Yield: 6 servings (serving size: 1 2/3 cups)
CALORIES 382 (18% from fat); FAT 7.5g (satfat 1.4g, monofat 3.8g, polyfat 1.4g); PROTEIN 20g; CARBOHYDRATE 62.3g; FIBER 13.5g; CHOLESTEROL 26mg; IRON 4.2mg; SODIUM 887mg; CALCIUM 98mg;
Cooking Light, SEPTEMBER 2004