Post by JJ Judkins on Aug 31, 2012 14:43:30 GMT -6
* Exported from MasterCook *
Tabbouleh Salad
Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Salads Vegetables
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Amount Measure Ingredient -- Preparation Method
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For the salad:
1 cup bulgur wheat
1 cup boiling water
1/2 cucumber -- peeled, seeded and chopped
2 medium ripe tomatoes -- chopped
1/4 cup chopped red onion
1/4 cup fresh chopped mint
1 cup fresh chopped parsley
1 cup canned garbanzo beans -- drained and rinsed
1 garlic clove -- minced
For the dressing
1/2 cup red wine vinegar
1/4 cup extra virgin olive oil
1 teaspoon coarsely ground black pepper
1/2 teaspoon kosher salt
To prepare the salad, soak bulgur in hot water until water is absorbed, 15
to 30 minutes. Combine remaining salad ingredients in a large bowl. Add
bulgur and mix thoroughly.
To prepare the dressing, blend ingredients with a whisk. Pour over salad.
Serves: 12
Note: if preparing to use for a dip, you might want to omit the garbanzo
beans.
Description:
"Tabbouleh Salad is a very versatile Middle Eastern dish that can be served
as a side dish, a dip with crackers or corn chips or as a salad on a bed of
lettuce. It can be served either chilled or at room temperature."
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Per Serving (excluding unknown items): 47 Calories; 5g Fat (82.1% calories from fat); trace Protein; 2g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 81mg Sodium. Exchanges: 1/2 Vegetable; 1 Fat; 0 Other Carbohydrates.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0