Make-ahead grape tabbouleh salad
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Boiling water |
| ¾ | cup | Bulgur cracked wheat; uncooked |
| ¼ | cup | Fresh lemon juice |
| 1 | tablespoon | Olive oil |
| 1 | teaspoon | Salt |
| 1 | teaspoon | Grated lemon peel |
| ¼ | teaspoon | Pepper |
| 1½ | cup | Halved seedless grapes |
| 1 | cup | Thinly sliced spinach; leaves |
| 1 | cup | Cucumber dice; *see note |
| ¼ | cup | Chopped fresh mint |
| ¼ | cup | Chopped fresh parsley |
| ¼ | cup | Chopped green onion |
| Romaine leaves | ||
Directions
Pour boiling water over bulgur; let stand 30 minutes. Drain well; press out excess liquid. Add remaining ingredients except Romaine leaves; mix well.
Let stand 2 to 6 hours to allow flavors to blend. Serve on Romaine leaves.
Makes 4 servings.
Nutritional Analysis Per Serving: 329 Cal., 8½ g pro., 4⅘ g fat (12% Cal.
from fat), 67 g carb., 0 mg chol., 6 g fiber and 553 mg sodium.
California Table Grape Commission's Healthy Kitchen www.tablegrape.com (c) 1996, 1997 Fresno, CA USA Also available: 4 pamphlets with recipes (which you can order from the website); Food service info-kits; education packets for children; etc.
Notes: *Peel the cucumber, and slice it lengthwise; remove seeds then dice.
>From Pat Hanneman (Kitpath) and McBuster 98Mar Recipe by: California Grapes 1997 : Salads : Fast Lowfat Fresh Posted to MC-Recipe Digest by KitPATh <phannema@...> on Mar 07, 1998