Layered Lebanese Salad

1. Place bulgur in a large glass bowl. Stir together lemon juice, broth,olive oil, garlic, salt and pepper; drizzle lemon juice mixture evenly over bulgur, and let stand 30 minutes at room temperature.

2. Layer onion and next 6 ingredients over bulgur mixture. Cover and chill at least 24 hours or up to 48 hours.

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Nutrient	Quantity
Total fats	7.8109 g
Protein	20.7474 g
Carbohydrates	103.7848 g
Energy	487.8905 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.3236 g
Water	1403.3726 g
Aspartic acid	1.8692 g
Calcium, Ca	730.7532 mg
Lutein + zeaxanthin	2690.2405 g
Fiber, total dietary	26.4725 g
Carotene, beta	5642.5158 g
Niacin	7.3245 mg
Vitamin A, RAE	612.7792 g
Arginine	1.1552 g
Riboflavin	0.5307 mg
Tocopherol, beta	0.0953 mg
Fatty acids, total polyunsaturated 15:0	0.0008 g
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0082 g
Glutamic acid	5.33 g
Sodium, Na	514.4883 mg
Fatty acids, total saturated 16:1 undifferentiated	0.0401 g
Total lipid (fat)	7.8109 g
Manganese, Mn	2.9052 mg
Fructose	17.0401 g
Proline	0.4748 g
Fatty acids, total saturated 16:0	0.7428 g
Fatty acids, total saturated 8:0	0.0006 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	0.0098 g
Sucrose	3.5802 g
Choline, total	100.502 mg
Sugars, total	40.3782 g
Serine	0.4884 g
Fatty acids, total saturated 10:0	0.0167 g
Fatty acids, total saturated 18:0	0.2242 g
Vitamin B-6	1.4132 mg
Selenium, Se	8.4947 g
Ash	10.9101 g
Fatty acids, total saturated 18:1 undifferentiated	3.0827 g
Pantothenic acid	2.227 mg
Phenylalanine	0.7 g
Copper, Cu	1.1504 mg
Betaine	1.3242 mg
Thiamin	0.7183 mg
Methionine	0.1611 g
Iron, Fe	15.5755 mg
Carbohydrate, by difference	103.7848 g
Phosphorus, P	483.5092 mg
Folate, total	307.1244 g
Tocopherol, gamma	1.1531 mg
Lycopene	19192.745 g
Alanine	0.585 g
Cholesterol	0.82 mg
Valine	0.7686 g
Fatty acids, total polyunsaturated 20:3 undifferentiated	0.0009 g
Fatty acids, total saturated 18:2 undifferentiated	1.4822 g
Glycine	0.5903 g
Carotene, alpha	1092.739 g
Glucose (dextrose)	18.0039 g
Fatty acids, total saturated 14:0	0.0399 g
Zinc, Zn	5.0398 mg
Isoleucine	0.5952 g
Maltose	0.0208 g
Fatty acids, total saturated 12:0	0.0038 g
Fatty acids, total polyunsaturated	1.7808 g
Fatty acids, total saturated 14:1	0.0017 g
Leucine	0.8768 g
Tocotrienol, alpha	0.2906 mg
Vitamin A, IU	12228.4052 IU
Folate, DFE	307.1244 g
Tryptophan	0.1563 g
Vitamin C, total ascorbic acid	218.6678 mg
Phytosterols	167.107 mg
Galactose	0.0009 g
Fatty acids, total polyunsaturated 18:1 c	0.007 g
Fatty acids, total saturated 6:0	0.0001 g
Starch	1.7264 g
Tyrosine	0.2912 g
Vitamin K (phylloquinone)	589.2273 g
Fatty acids, total saturated	1.0744 g
Histidine	0.3436 g
Fatty acids, total monounsaturated	3.1333 g
Threonine	0.6149 g
Folate, food	307.1244 g
Cryptoxanthin, beta	57.4771 g
Vitamin E (alpha-tocopherol)	4.608 mg
Magnesium, Mg	261.4432 mg
Lysine	0.877 g
Potassium, K	3468.775 mg
Cystine	0.131 g
Fluoride, F	23.5556 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Salt	1.5 1/2	0	0	0
Lemon juice	0.33 cup	17.8933	5.612	0.1952
Extra virgin olive oil	0.33 cup	0	0	0
Tomato	5 cups	134.1	28.9805	1.49
Cucumber	2 cups	31.2	7.5504	0.2288
Parsley	0.5 cup	10.8	1.899	0.237
Red bell pepper	1	0	0	0
Pepper	0.25 teaspoon	1.4432	0.3677	0.0187
Garlic Clove	3	13.41	2.9754	0.045
mint	0.5 cup	20.064	3.835	0.3329
dill	0.25 cup	76.86	13.9028	3.6641
red onion	2 cups	128	29.888	0.32
vegetable broth	0.33 cup	54.12	8.774	1.2792
bulgar wheat	1 cup	0	0	0