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Tabbouleh Salad II
Salad using bulgur and parsley.
1/4 cup olive oil
1/3 cup bulgur
2 cups tomatoes, coarsely chopped
0.12 tsp pepper
1/2 tsp salt
1 tbsp mint, finely chopped
1/3 cup lemon juice
1 <span class="measurestring" title="medium (2-1/2" dia)">medium</span> onion, grated
4 cups parsley, finely chopped
1/4 <span class="measurestring" title="cup (8 fl oz)">cup</span> water
In a large bowl, mix bulgur with hot water, let stand 1 hour.
Pound onion with pestle or back of heavy spoon into the soaked bulgur.
Mix parsley, tomatoes and mint into bulgur.
Combine lemon juice, olive oil, salt and pepper and beat with a fork until well blended. Pour over parsley mixture and mix well. Chill.
To serve place tabbouleh, surrounded by lettuce leaves on a large platter.
in 1 serving of Tabbouleh Salad II.
, 38% carbs, 8% protein.
Calorie Counter 100% Free
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