LEMON-MINT AND TABBOULEH SALAD
An easy Lemon-Mint and Tabbouleh Salad. If you have trouble finding plain bulgur (cracked wheat), use one cup of bulgur (but not the seasoning packets) from two boxes of wheat salad mix, found in the rice and pasta section of the supermarket.
Categories Salad Herb Side Vegetarian Quick & Easy Lemon Spring Bulgur Bon Appétit Sugar Conscious Kidney Friendly Vegan Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 servings
Number Of Ingredients 9
Steps:
- Whisk oil, lemon juice, and garlic in small bowl to blend; set aside. Place bulgur in large bowl. Mix in 1 cup boiling water. Let stand until bulgur is tender and water is absorbed, about 15 minutes. Mix in tomatoes, parsley, green onions, and mint. Add oil mixture; toss to blend. Season with salt and pepper. Let stand at least 30 minutes to blend flavors. (Can be made 1 day ahead. Cover; chill.)
CHILLED MELON, CUCUMBER AND MINT SALAD
Provided by Alex Guarnaschelli
Categories side-dish
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 7
Steps:
- Place the melons on a flat surface and split each one in half. Scoop out and discard the seeds. Use the larger-size scoop on a melon baller to scoop out the flesh. The goal is to tightly pack about 6 generous cups of melon flesh and then hollow the four melon halves out for presentation. Scrape the halves with a spoon to smooth the insides and gather additional flesh (and trap any juices) in a separate bowl until you have 1 heaping cup. Save the melon halves. Refrigerate the melon balls.
- Place the melon scraps and juices in a blender and add 3 tablespoons of the olive oil, the lime zest and juice and honey. Puree until smooth and taste for seasoning. Add more honey, if needed. Add a splash of water if more liquid is needed to make a smooth puree. Refrigerate.
- In a medium bowl, toss the cucumbers with the remaining 1 tablespoon olive oil and a generous amount of black pepper. Toss the melon balls with the dressing. Sprinkle the cucumbers and mint over the melon and mix a little. Fill the melon halves.
MELON AND MINT TABBOULEH
Provided by Melissa Roberts-Matar
Categories Blender Citrus Fruit Onion Side Vegetarian Quick & Easy Summer Vegan Gourmet Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 side-dish servings
Number Of Ingredients 8
Steps:
- Pour boiling water over bulgur in a bowl, then cover bowl tightly and let stand 30 minutes. Drain in a sieve if watery.
- Meanwhile, puré mint with oil in a blender until smooth.
- Toss bulgur with mint oil, lime juice, honeydew, onion, and salt.
MELON, CUCUMBER AND MINT SALAD
Alex loves mint in many forms: muddled in a cocktail, layered in a sandwich or tossed with fruit like in this melon salad.
Provided by Alex Guarnaschelli
Categories side-dish
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 7
Steps:
- Place the melons on a flat surface and split each one in half. Scoop out and discard the seeds. Slice the ends off, then slice off the skin with a knife. Cut the flesh into 1- to 2-inch chunks. Transfer 1 heaping cup of melon chunks to a blender. Refrigerate the remaining melon chunks in a large bowl until chilled.
- Make the dressing: Add 3 tablespoons olive oil, the lime zest and juice and the honey to the blender. Puree until smooth. Taste for seasoning; add more honey, if needed. Add a splash of water if needed to make a smooth dressing. Refrigerate the dressing until ready to serve.
- In a medium bowl, toss the cucumbers with the remaining 1 tablespoon olive oil and a generous amount of pepper. Toss the chilled melon chunks with the dressing. Add the cucumbers, sprinkle the mint on top and mix a little.
TABBOULEH
This fresh and healthy salad uses mostly herbs with a little bulgur wheat
Provided by Good Food team
Categories Side dish
Time 30m
Number Of Ingredients 7
Steps:
- Rinse the bulgur wheat in a sieve until the water runs clear. Drain well, then transfer to a bowl. Pour over 200ml boiling water, cover with cling film and leave to soak for 30 mins or so while you prepare the rest of the ingredients.
- Keeping the parsley in a bunch, chop the leaves roughly. Don't worry about the inclusion of some of the stalks; this all adds to the flavour. Now do the same with the mint. Put the chopped herbs in a large bowl and add the tomato and spring onion.
- Thoroughly drain the bulgur, then add to herb mix, along with lemon juice and olive oil. Mix thoroughly, season and serve.
Nutrition Facts : Calories 269 calories, Fat 18 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 24 grams carbohydrates, Sugar 4 grams sugar, Fiber 2 grams fiber, Protein 5 grams protein, Sodium 0.05 milligram of sodium
CHICKPEA MINT TABBOULEH
You'll love this salad warm or chilled. For variety, add feta cheese or use this as a filling for stuffed tomatoes or mushrooms. -Brian Kennedy, Kaneohe, Hawaii
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- In a large saucepan, combine bulgur and water; bring to a boil. Reduce heat; simmer, covered, 10 minutes. Stir in fresh or thawed peas; cook, covered, until bulgur and peas are tender, about 5 minutes., Transfer to a large bowl. Stir in remaining ingredients. Serve warm, or refrigerate and serve cold.
Nutrition Facts : Calories 380 calories, Fat 16g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 450mg sodium, Carbohydrate 51g carbohydrate (6g sugars, Fiber 11g fiber), Protein 11g protein. Diabetic Exchanges
MELON TRIO WITH SHERRY AND MINT
Three kinds of melon are marinated with dry sherry wine and mint leaves to make a refreshing treat. Use melon balls instead of cubes, or a mixture of both.
Provided by JAYDA
Categories Salad Fruit Salad Recipes
Time 1h15m
Yield 6
Number Of Ingredients 6
Steps:
- In a medium bowl, toss the honeydew melon, cantaloupe, and crenshaw melon cubes with sherry and 2 tablespoons of mint. Refrigerate for 1 hour to blend the flavors.
- To serve, spoon into decorative glasses, and garnish with a mint leaf or two.
Nutrition Facts : Calories 37.4 calories, Carbohydrate 8.3 g, Fat 0.1 g, Fiber 0.7 g, Protein 0.7 g, Sodium 71.9 mg, Sugar 6 g
ICED HONEYDEW MINT TEA
I grow mint in the garden on my balcony. For this tea, I blend two of my favorite beverages-Moroccan mint tea and honeydew agua fresca. -Sarah Batt Throne, El Cerrito, California
Provided by Taste of Home
Time 20m
Yield 10 servings (2-1/2 quarts).
Number Of Ingredients 7
Steps:
- In a large saucepan, bring water to a boil; remove from heat. Add mint leaves and tea bags; steep, covered, 3-5 minutes according to taste, stirring occasionally. Discard mint and tea bags. Stir in sugar., Place 2-1/2 cups honeydew, 2 cups tea and 1-1/2 cups ice in a blender; cover and process until blended. Serve over additional ice. Repeat with remaining ingredients.
Nutrition Facts : Calories 83 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 15mg sodium, Carbohydrate 21g carbohydrate (20g sugars, Fiber 1g fiber), Protein 0 protein. Diabetic Exchanges
MELON AND MINT TABBOULEH
Make and share this Melon and Mint Tabbouleh recipe from Food.com.
Provided by noway
Categories Grains
Time 30m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Pour boiling water over bulgur in a bowl.
- Cover tightly and let stand 30 minutes. Drain in a sieve if watery.
- Meanwhile, purée mint with oil in a blender until smooth.
- Toss bulgur with mint-oil mixture, lime juice, honeydew, onion, and salt (optional).
Nutrition Facts : Calories 282.6, Fat 18.5, SaturatedFat 2.6, Sodium 17.8, Carbohydrate 28.3, Fiber 6.2, Sugar 4.7, Protein 4.1
FRESH MINT AND CILANTRO MELON SALAD
All the fresh greens of the herbs and melon of this easy side dish are refreshing to both the eye and the palate! The melon can be chopped bite-sized to be a salad or side, or smaller to be used as a relish or condiment. This dish is also great for a change of pace on the brunch buffet! This works well also with Crenshaw melon.
Provided by Menealeous' Daughter
Categories Salad Fruit Salad Recipes
Time 2h15m
Yield 10
Number Of Ingredients 5
Steps:
- Combine the honeydew, lime juice, cilantro, mint, and sugar in a bowl; toss to combine; refrigerate at least two hours before serving.
Nutrition Facts : Calories 26.7 calories, Carbohydrate 6.7 g, Fat 0.1 g, Fiber 0.6 g, Protein 0.4 g, Sodium 13.2 mg, Sugar 5.9 g
MELON, MINT, AND CUCUMBER SMOOTHIE
Refreshing and hydrating, this smoothie is a great way to get in a few extra helpings of fruits and veggies.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Number Of Ingredients 5
Steps:
- Puree ingredients in a blender until smooth.
Nutrition Facts : Calories 87 g
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