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Nutrition Facts
Serving Size 158 g
(Approx. 4 Servings)
Amount Per Serving
Calories 410 Calories From Fat 150
% Daily Value*
Total Fat 17 g 26%
Saturated Fat 4 g 20%
Trans Fat 0.0 g
Cholesterol 15 mg 5%
Sodium 740 mg 31%
Total Carbohydrate 52 g 17%
Dietary Fiber 6 g 24%
Sugars 8 g
Protein 13 g
Vitamin A 6% Iron 15%
Vitamin C 25% Calcium 15%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Jalapeño Bulgur & Red Quinoa Salad

Prep Time
10 minutes
Cook Time
5 minutes
Total Time
15 minutes
4  People


Recipe makes 4 Servings

8 4/5 Oz Central Market Bulgur & Red Quinoa, cooked and cooled
1 small red onion, diced small
1/2 cup(s) feta cheese, crumbled
1/2 cup(s) sun-dried tomatoes, sliced or chopped
1/3 cup(s) fresh basil, chopped
1/3 cup(s) H-E-B Pepper Toppers Jalapeno Cilantro & Lime
1 Tbsp Dijon mustard
2 Tbsp extra virgin olive oil
1/3 cup(s) capers, drained and rinsed
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In a large bowl mix grain, onion, cheese, tomato and basil.
Make dressing by mixing pepper toppers, Dijon mustard and oil together and whisk.
Dress salad with as much dressing as you like and season to taste. Chef's Note: Add capers as an optional ingredient if you like.


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