Tabbouleh Salad the Editors of Publications International, Ltd.
Makes 4 servings
|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|
|4||teaspoons vegetable oil|
|2||teaspoons chopped fresh dill or 1/2 teaspoon dried dill weed|
|1/2||cup chopped seeded tomato|
- 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.
|Serving Size:||1/4 of recipe|
|Saturated Fat||1 g|
|Total Fat||5 g|
|Calories from Fat||28 %|
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