Tivoli Salat Recipes

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TABOULI SALAD



Tabouli Salad image

Provided by Food Network Kitchen

Time 25m

Yield 6 servings

Number Of Ingredients 11

1/3 cup bulgur
8 cups loosely packed parsley leaves, chopped
1 cup chopped fresh mint (preferably spearmint)
3 scallions, finely chopped
2 Persian cucumbers, unpeeled, finely chopped
1/4 cup chopped celery leaves
1 medium tomato, seeds removed, finely chopped
4 radishes, finely chopped
1/4 cup fresh lemon juice
1/3 cup extra-virgin olive oil
Kosher salt and freshly ground pepper

Steps:

  • Cook the bulgur as the label directs; cool. Transfer to a large bowl, then stir in the remaining ingredients; season to taste.

TIVOLI SALAT



Tivoli Salat image

Make and share this Tivoli Salat recipe from Food.com.

Provided by Lavender Lynn

Categories     Ham

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 13

1 cup diced havarti cheese
4 medium tomatoes, quartered and drained
1 cup cucumber, finely chopped
1/2 green pepper, chopped
1 cup cooked ham, diced
1/4 cup mayonnaise
1/2 cup sour cream
1/2 teaspoon dijon-style mustard
1/2 teaspoon curry powder
1/2 teaspoon grated onion
1 tablespoon fresh lemon juice
salt, to taste
cayenne, to taste

Steps:

  • In a large bowl, combine cheese, vegetables and meat.
  • Blend dressing ingredients, pour over salad and toss gently.
  • Chill.
  • Serve with warm French bread.

Nutrition Facts : Calories 241.9, Fat 17.2, SaturatedFat 6.7, Cholesterol 48.2, Sodium 147.2, Carbohydrate 11.7, Fiber 2, Sugar 5.1, Protein 11.5

TABOULI SALAD RECIPE



Tabouli Salad Recipe image

Traditional tabouli salad recipe with parsley, mint, bulgur wheat, finely chopped vegetables and a zesty dressing. Recipe with step-by-step photos.

Provided by The Mediterranean Dish

Categories     Salad

Time 20m

Number Of Ingredients 10

1/2 cup fine bulgur wheat
4 firm Roma tomatoes, very finely chopped
1 English cucumber (hothouse cucumber), very finely chopped
2 bunches parsley, part of the stems removed, washed and well-dried, very finely chopped
12-15 fresh mint leaves, stems removed, washed, well-dried, very finely chopped
4 green onions, white and green parts, very finely chopped
Salt
3-4 tbsp lime juice (lemon juice, if you prefer)
3-4 tbsp Early Harvest extra virgin olive oil
Romaine lettuce leaves to serve, optional

Steps:

  • Wash the bulgur wheat and soak it in water for 5-7 minute. Drain very well (squeeze the bulgur wheat by hand to get rid of any excess water). Set aside.
  • Very finely chop the vegetables, herbs and green onions as indicated above. Be sure to place the tomatoes in a colander to drain excess juice.
  • Place the chopped vegetables, herbs and green onions in a mixing bowl or dish. Add the bulgur and season with salt. Mix gently.
  • Now add the the lime juice and olive oil and mix again.
  • For best results, cover the tabouli and refrigerate for 30 minutes. Transfer to a serving platter. If you like, serve the tabouli with a side of pita and romaine lettuce leaves, which act as wraps or "boats" for the tabouli.
  • Other appetizers to serve next to tabouli salad:Hummus; Baba Ganoush; or Roasted Red Pepper Hummus

Nutrition Facts : Calories 190 calories, Sugar 8.5 g, Sodium 396.3 mg, Fat 10 g, SaturatedFat 1.5 g, TransFat 0 g, Carbohydrate 25.5 g, Fiber 3.1 g, Protein 3.2 g, Cholesterol 0 mg

TABBOULI / TABOULI / TABBOULEH SALAD (PARSLEY SALAD)



Tabbouli / Tabouli / Tabbouleh Salad (Parsley Salad) image

A Lebanese friend showed me how to make this back in 1996. It's my mother-in-laws favourite salad and I normally make it on request specially for her. I prefer flat leaf fresh parsley (also known as Italian Parsley) as it's better texture but curly leaf is alright. I normally buy the parsley and spring onions from the supper market prepacked bunches so if your measurements are slightly more or less it's alright, it doesn't have to be exact. The bourghul also soaks a lot of the moisture and I like Tabbouli to be moist not dried that's why there is a lot of lemons and olive oil. Like everything we cook it's all about the palate and who we are cooking for so if you choose to put less oil and lemons then it's ok. Salt and black pepper to taste, so feel free to add less but not to much. The secret to good Tabbouli is that everything should be finely chopped. Enjoy

Provided by Chef floWer

Categories     Grains

Time 30m

Yield 8-10 serving(s)

Number Of Ingredients 9

150 g flat leaf parsley (This is about 2 bunches) or 150 g fresh parsley, finely chopped. (This is about 2 bunches)
6 spring onions (About 1 bunch) or 6 green onions, finely chopped (About 1 bunch)
4 large tomatoes, finely chopped
3 lemons, juice of (Freshly Squeeze)
5 tablespoons olive oil
1 cup bulgur (Also know as bourghul in Australia which is cracked wheat) or 1 cup burghul (Also know as bourghul in Australia which is cracked wheat)
1 cup water, boiled
1/8 teaspoon ground black pepper
1/8 teaspoon salt

Steps:

  • Add one cup of boiled water and one cup of bourghul (bulgur) in a small bowl and mix. Place a tea towel over the bowl so the steam is unable to escape. Set aside until cool.
  • Finely chop the parsley, spring onions and tomatoes and place them into your separate large salad bowl.
  • Juice all the fresh lemons and pour it over the salad mixture. Add olive oil, black pepper and salt in the salad mixture. Mix well.
  • Place over the cool bourghul and mix well.
  • Serve.
  • Refrigerate any left overs for about 2-3 days.

Nutrition Facts : Calories 165.2, Fat 9.1, SaturatedFat 1.3, Sodium 57.4, Carbohydrate 20.1, Fiber 5.3, Sugar 3.3, Protein 3.8

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