Cheese and ham tabbouleh salad
5 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Uncooked bulgur |
| 2 | mediums | Tomatoes (1 1/2 cups); chopped |
| 1 | cup | Seeded cucumber; chopped |
| 1 | cup | Swiss cheese (4 oz.); cubed |
| ½ | cup | Fully cooked smoked ham; chopped |
| ½ | cup | Chopped fresh parsley |
| 3 | Green onions (1/4 cup); thinly sliced | |
| 6 | tablespoons | Olive or vegetable oil |
| 6 | tablespoons | Lemon juice |
| 2 | tablespoons | Chopped fresh mint leaves; OR |
| 2 | teaspoons | Crushed dried mint leaves |
| ¼ | teaspoon | Salt |
| ¼ | teaspoon | Pepper |
Directions
Place bulgur in bowl; cover bulgur with cold water. Let stand 30 minutes; drain. Press out as much water as possible.
Place bulgur, tomatoes, cucumber, cheese, ham, parsley and onions in glass or plastic bowl. Mix remaining ingredients; pour over bulgur mixture and toss. Cover and refrigerate about 4 hours. Serve on lettuce leaves if desired.
Recipe by: Picnics & Potlucks
Posted to MC-Recipe Digest by "Pamela Creeden" <creedenites@...> on May 1, 1998