Make-ahead grape tabbouleh salad

4 Servings

Ingredients

Quantity Ingredient
2 cups Boiling water
¾ cup Bulgur cracked wheat; uncooked
¼ cup Fresh lemon juice
1 tablespoon Olive oil
1 teaspoon Salt
1 teaspoon Grated lemon peel
¼ teaspoon Pepper
1½ cup Halved seedless grapes
1 cup Thinly sliced spinach; leaves
1 cup Cucumber dice; *see note
¼ cup Chopped fresh mint
¼ cup Chopped fresh parsley
¼ cup Chopped green onion
Romaine leaves

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., 8½ g pro., 4⅘ 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 Posted to MC-Recipe Digest by KitPATh <phannema@...> on Mar 07, 1998

Related recipes