Tabbouleh Salad
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Tabbouleh Salad
YIELD Makes 4 servings
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INGREDIENTS
| 3/4 | cup bulgur, cooked |
| 3/4 | cup chopped green bell pepper |
| 1/2 | cup chopped fresh parsley |
| 2 | tablespoons thinly sliced green onion |
| 1/4 | cup fresh lemon juice |
| 2 | tablespoons water |
| 4 | teaspoons vegetable oil |
| 2 | teaspoons chopped fresh dill or 1/2 teaspoon dried dill weed |
| 1 | teaspoon sugar |
| 1/4 | teaspoon salt |
| Lettuce leaves | |
| 1/2 | cup chopped seeded tomato |
PREPARATION:
- Place bulgur in colander. Rinse under cold water; drain. Combine bulgur, bell pepper, parsley and onion in medium bowl; set aside.
- Place juice, water, oil, dill, sugar and salt in jar with tight-fitting lid. Cover; shake well. Add to reserved bulgur mixture; toss to combine. Cover; refrigerate at least 4 hours or up to 24 hours.
- Line salad bowl with lettuce. Top with bulgur mixture and tomato.
This recipe appears in:
Middle Eastern
NUTRITIONAL INFORMATION:
| Serving Size: | 1/4 of recipe |
| Sodium | 157 mg |
| Protein | 1 g |
| Fiber | 6 g |
| Carbohydrate | 25 g |
| Saturated Fat | 1 g |
| Total Fat | 5 g |
| Calories from Fat | 28 % |
| Calories | 152 |
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