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Tabbouleh Salad
Tabbouleh Salad
Yield: Makes 4 servings
Ingredients:
3/4cup bulgur, cooked
3/4cup chopped green bell pepper
1/2cup chopped fresh parsley
2tablespoons thinly sliced green onion
1/4cup fresh lemon juice
2tablespoons water
4teaspoons vegetable oil
2teaspoons chopped fresh dill or 1/2 teaspoon dried dill weed
1teaspoon sugar
1/4teaspoon salt
Lettuce leaves
1/2cup chopped seeded tomato
Preparation:
1.Place bulgur in colander. Rinse under cold water; drain. Combine bulgur, bell pepper, parsley and onion in medium bowl; set aside.2.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.3.Line salad bowl with lettuce. Top with bulgur mixture and tomato.
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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