Tabbouleh-Pea Salad

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.

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Nutrient	Quantity
Total fats	51.4517 g
Protein	17.3064 g
Carbohydrates	11.5338 g
Energy	566.9459 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.5124 g
Water	681.0186 g
Aspartic acid	1.0497 g
Calcium, Ca	621.0548 mg
Lutein + zeaxanthin	155.865 g
Fiber, total dietary	1.5694 g
Fatty acids, total saturated 22:0	0.0348 g
Carotene, beta	555.977 g
Niacin	1.8837 mg
Vitamin A, RAE	193.7679 g
Arginine	0.5589 g
Riboflavin	0.9854 mg
Tocopherol, beta	0.042 mg
Fatty acids, total polyunsaturated 15:0	0.0003 g
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0027 g
Fatty acids, total saturated 20:1	0.084 g
Glutamic acid	3.2758 g
Sodium, Na	1056.4096 mg
Fatty acids, total saturated 16:1 undifferentiated	0.7766 g
Total lipid (fat)	51.4517 g
Manganese, Mn	0.1769 mg
Fructose	2.0206 g
Proline	1.5813 g
Fatty acids, total saturated 16:0	8.9178 g
Fatty acids, total saturated 8:0	0.6192 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	0.0037 g
Sucrose	0.1312 g
Choline, total	27.3411 mg
Sugars, total	8.6416 g
Serine	1.3577 g
Fatty acids, total saturated 10:0	2.248 g
Fatty acids, total saturated 18:0	2.2257 g
Vitamin B-6	0.5934 mg
Selenium, Se	17.0405 g
Ash	6.9099 g
Vitamin D	18.144 IU
Fatty acids, total saturated 18:1 undifferentiated	23.7891 g
Pantothenic acid	1.2465 mg
Phenylalanine	0.7988 g
Copper, Cu	0.1471 mg
Betaine	0.15 mg
Thiamin	0.2275 mg
Retinol	141.75 g
Methionine	0.4247 g
Iron, Fe	1.2509 mg
Carbohydrate, by difference	11.5338 g
Phosphorus, P	414.1792 mg
Folate, total	60.9771 g
Tocopherol, gamma	0.3717 mg
Fatty acids, total saturated 4:0	0.8788 g
Lycopene	3164.79 g
Alanine	0.758 g
Cholesterol	100.926 mg
Valine	1.2299 g
Fatty acids, total saturated 18:2 undifferentiated	3.1076 g
Glycine	0.1336 g
Carotene, alpha	124.23 g
Glucose (dextrose)	1.8395 g
Fatty acids, total saturated 14:0	3.1316 g
Zinc, Zn	3.491 mg
Isoleucine	0.9329 g
Fatty acids, total saturated 12:0	1.3146 g
Fatty acids, total polyunsaturated	3.62 g
Fatty acids, total saturated 14:1	0.0006 g
Fatty acids, total polyunsaturated 17:1	0.0338 g
Leucine	1.6128 g
Tocotrienol, alpha	0.0123 mg
Vitamin A, IU	1512.1232 IU
Folate, DFE	60.9771 g
Tryptophan	0.2342 g
Vitamin C, total ascorbic acid	28.7333 mg
Phytosterols	68.28 mg
Fatty acids, total polyunsaturated 18:1 c	0.0012 g
Fatty acids, total saturated 20:0	0.1118 g
Fatty acids, total saturated 6:0	0.6498 g
Tyrosine	0.7748 g
Vitamin B-12	1.9165 g
Vitamin K (phylloquinone)	28.0122 g
Fatty acids, total saturated	20.7237 g
Histidine	0.4675 g
Fatty acids, total monounsaturated	24.9826 g
Threonine	0.7557 g
Folate, food	60.9771 g
Fatty acids, total polyunsaturated 17:0	0.0059 g
Vitamin D (D2 + D3)	0.4536 g
Cryptoxanthin, beta	1.22 g
Vitamin D3 (cholecalciferol)	0.4536 g
Vitamin E (alpha-tocopherol)	4.7886 mg
Magnesium, Mg	46.437 mg
Lysine	1.4157 g
Potassium, K	394.1872 mg
Cystine	0.1052 g
Fluoride, F	2.829 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Salt	0.25 teaspoon	0	0	0
Lemon juice	2 tablespoons	6.71	2.1045	0.0732
Olive oil	2 tablespoons	238.68	0	27
Tomato	1	22.14	4.7847	0.246
Feta cheese	4 ounces	299.376	4.6381	24.1315
Water	2 cups	0	0	0
dill	0.5 teaspoon	0.0399	0.0065	0.001
pea	1 package	0	0	0
lettuce leaf	0	0	0	0
bulgar wheat	1 cup	0	0	0