Guest guest Posted October 21, 1999 Report Share Posted October 21, 1999 * Exported from MasterCook * Bulgar and Potato Salad with Pesto Recipe By :Summer's Best Recipes (Farmer's Almanac) Serving Size : 1 Preparation Time :0:00 Categories : Salads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 cup bulgar 1 1/2 cups warm water 1 lb red potatoes -- cut in chunks juice of 2 lemons 3/4 cup pesto 4 oil packed sundried tomatoes -- cut in thin strips salt and pepper to taste 12 cherry tomatoes -- halved grated Parmesan cheese Combine the bulgar and warm water in a bowl. Cover and set aside for 1-1/2 hours. While the bulgur soaks, cook the potatoes until just tender. Drain, rinsing briefly under cold water. Transfer thepotatoes to a plate and squeeze the juice of 1/2 lemon over them. Cool. Drain the bulgar and squeeze out as much liquid as possible. Transfer the bulgur to a medium bowl and toss with the potatoes. Add the pesto and sun dried tomatoes; toss until everything is evenly coated. Season with salt and pepper to taste; drizzle with lemon juice, 1-2 tsp at a time to taste. Just before serving,gently mix in the cherry tomaotes. Pass the Parmesan cheese. - - - - - - - - - - - - - - - - - - - Per serving: 761 Calories (kcal); 2g Total Fat; (2% calories from fat); 24g Protein; 171g Carbohydrate; 0mg Cholesterol; 74mg Sodium Food Exchanges: 10 Grain(Starch); 0 Lean Meat; 2 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates NOTES : Posted to Veg-Rec on 10-21-99 Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 Quote Link to comment Share on other sites More sharing options...
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