|
|
|
|
 |
|
|
| Make-Ahead Grape Tabbouleh Salad Recipe |
Category: Vegetables / Salads
Rating:
N/A
Servings: 4
|
|
|
Ingredients
2 cup boiling water
3/4 cup bulgur cracked wheat; uncooked
1/4 cup fresh lemon juice
1 tablespoon olive oil
1 teaspoon salt
1 teaspoon grated lemon peel
1/4 teaspoon pepper
1 1/2 cup halved seedless grapes
1 cup thinly sliced spinach; leaves
1 cup cucumber dice; *see note
1/4 cup chopped fresh mint
1/4 cup chopped fresh parsley
1/4 cup chopped green onion
1 romaine leaves
Cooking 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., 8.5 g pro., 4.8 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
salads
|
|
|
|
|
|
|
Related Recipes:
|
|
|
|
|
|
