TABOULI SALAD
Make and share this Tabouli Salad recipe from Food.com.
Provided by carrie sheridan
Categories Grains
Time 2h20m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Soak bulghur in water for 2 hours.
- Add the minced garlic, chopped onion, chopped parsley, chopped mint leaves and mix well.
- Add the Italian dressing [or make your own dressing of 1 part vinegar to 3-4 parts olive oil or safflower oil].
- Gently fold in the chopped tomatoes.
- Refrigerate to chill [you can put this in the freezer for 30 minutes if you want to chill it fast!].
Nutrition Facts : Calories 237.6, Fat 5, SaturatedFat 0.8, Sodium 256.5, Carbohydrate 44.8, Fiber 10.4, Sugar 3.2, Protein 7.1
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- Put all the chopped vegetables in a bowl. Mix them together gently until they are thoroughly combined.
- Using a colander or strainer lined with a clean cotton handkerchief, several thicknesses of cheesecloth or even a few paper towels, strain the bulgur well. Gently press out any extra water and sprinkle the bulgur over the greens, cucumber and tomato mixture. Discard the water.
- Mix the lemon juice and olive oil together. Add in salt and pepper and pour just enough of it over the tabouli salad to wet it. Mix thoroughly. Reserve the rest of the dressing to add just before serving. Taste the salad, adding more salt and pepper if required.
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