Tabouli herb salad
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | tablespoons | Olive oil |
| 3 | Lemons, juiced | |
| Salt (to taste) | ||
| Pepper (to taste) | ||
| ⅔ | cup | #1 bulgur (the finest grain possible) |
| 1½ | bunch | Parsley; finely chopped |
| 2 | tablespoons | Fresh mint, chopped |
| 2 | Garlic cloves; minced | |
| 2 | Tomatoes; finely chopped | |
| 1 | bunch | Scallions; minced |
| ½ | Onion; grated | |
| 1 | Green bell pepper; seeded and finely chopped | |
| ½ | Head romaine lettuce, washed, dried, and leaves separated. | |
Directions
In a small bowl place the olive oil, lemon juice, salt and pepper.
Whisk the ingredients together. Set the dressing aside.
Place the bulgur in a strainer and rinse it with cold water. Squeeze out the excess water.
In a medium bowl place the bulgur, parsley, mint, garlic, tomatoes, scallions, onions, and green bell peppers. Toss the ingredients together well.
Add the dressing and toss it in well.
On each individual serving plate, arrange the romaine lettuce. Place the bulgur salad on top.
Source: Papa Garo's - Redondo Beach, California "Southern California Beach Recipe" by Joan and Carl Stromquist ISBN: 0-9622807-3-9 Typed for you by Karen Mintzias