Recipes
/Garden Tabbouleh Salad
Garden Tabbouleh Salad
Ingredients
- 1½ cups quick cooking bulgur
- 1½ cups boiling water
- 1½ cups grape tomatoes, quartered
- 1 cup chopped baby cucumber
- 1 cup chopped fresh parsley
- ½ cup sliced green onion
- ¼ cup chopped fresh mint
- 1½ teaspoons garlic pepper
- ⅓ cup fresh lemon juice
- ⅓ cup Dierbergs extra virgin olive oil
Directions
In large bowl, stir together bulgur and boiling water; let stand until softened and fluffy, about 1 hour. Drain off any excess liquid from bulgur.
Stir in tomatoes, cucumber, parsley, green onion, mint, and garlic pepper.
In 1-cup glass measure, whisk together lemon juice and olive oil. Drizzle over salad; toss until well mixed.
Cover and chill overnight to develop flavors. Serve chilled or at room temperature.
Nutrition Information
Servings:
10
Serving Size: Per Serving
Per Serving
Calories: 147
Cholesterol: 0 mg
Fat: 8 g
Sodium: 11 mg
Carbohydrates: 19 g
Protein: 3 g
Fiber:
Saturated Fat: 1 g
Serving Size: Per Serving
Per Serving
Calories: 147
Cholesterol: 0 mg
Fat: 8 g
Sodium: 11 mg
Carbohydrates: 19 g
Protein: 3 g
Fiber:
Saturated Fat: 1 g