Yield: 8 servings
| Measure | Ingredient |
|---|---|
| ½ cup | Bulgur wheat |
| 1 teaspoon | Salt; up to 2 |
| 2 cups | Boiling water |
| ¼ cup | Extra-virgin olive oil |
| ¼ cup | Freshly squeezed lemon juice |
| 2 cups | Finely chopped flat-leaf parsley |
| ¾ cup | Finely chopped mint |
| 4 cups | Chopped strawberries |
| 1 cup | Toasted pecan pieces |
8 SERVINGS DAIRY-FREE
Adding strawberries to a traditional tabouli salad makes a refreshing and colorful warm-weather entree.
In large bowl, combine bulgur and salt. Add boiling water, cover and let sit for 30 minutes. Remove cover and fluff with fork. Stir in oil and lemon juice.
Add parsley, mint and strawberries. Cover and refrigerate.
When ready to serve, add toasted pecans and toss to mix, or serve with pecans sprinkled on top. PER SERVING: 247 CAL.; 5G PROT.; 16G TOTAL FAT (2G SAT. FAT); 31G CARB.; 0 CHOL.; 194MG SOD.; 8G FIBER.
Converted by MC_Buster.
By Kathleen <schuller@...> on Feb 27, 1999.
Recipe by: Vegetarian Times, July 1998, page 61 Converted by MM_Buster v2.0l.