Photo: Anna Pelzer
Bulgur, Celery and Pomegranate Salad
10 ingredients
Serves 4.
openrecipes
This lovely, jeweled pomegranate salad recipe is from Samuel and Samantha Clark's book Moro East - toasted walnuts, celery, mint, parsley, and garlic. An easy, delicious, and a pretty addition to any table.
Estimated Nutrition (whole recipe, rough)
235
Calories
3g
Protein
18g
Fat
21g
Carbs
Counts 8 of 11 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Pomegranate | 1/2 cup seeds (87g) | 72 |
| Walnut | 1 walnut half (4g) | 26 |
| Clove | 1 tsp ground (2g) | 7 |
| Celery | 1 stalk (40g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Bulgur | not in our table | 0 |
| Seed | not in our table | 0 |
| Peppermint | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2/3 cup (100g) medium or coarse bulgur
- 1 pound (400g) celery (a small head), cut in thin slices on a slight bias
- seeds of 1/2 large pomegranate
- 3/4 cup (75g) walnuts, roughly chopped
- 1 small bunch of flat-leaf parsley
- 1 scant tablespoon fresh mint, finely chopped
- Pomegranate Dressing:
- juice of 1/2 large pomegranate
- 1/2 garlic clove, crushed to a paste with 1/2 teaspoon of salt
- 6 tablespoons extra-virgin olive oil
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By 101cookbooks ·
Recipe sourced from
openrecipes