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Tabbouleh-Pea Salad

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)17.3064
Energy (kCal)566.9459
Carbohydrates (g)11.5338
Total fats (g)51.4517
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Boil water; combine with bulgur and let stand 1 hour. Drain well; squeeze out excess water. | 2. Place prepared bulgur in salad bowl and add peas and cheese. | 3. In separate small bowl, combine oil, lemon juice, dillweed, and 1/4 teaspoon salt, mixing well. Gently toss into bulgur mixture. | 4. Arrange tomato slices on lettuce-lined plates; top with bulgur mixture. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    water 2 cups 0.0 0.0 0.0 0.0
    bulgar wheat 1 cup - - - -
    pea 1 package thawed - - - -
    feta cheese 4 ounces crumbled 299.376 4.6381 16.1141 24.1315
    olive oil 2 tablespoons 238.68 0.0 0.0 27.0
    lemon juice 2 tablespoons 6.71 2.1045 0.1067 0.0732
    dill 1/2 teaspoon dried 0.0399 0.0065 0.0032 0.001
    salt 1/4 teaspoon - - - -
    tomato 1 sliced 22.14 4.7847 1.0824 0.24600000000000002
    lettuce leaf - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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