This refreshing Vegetable Tabbouleh salad makes a wonderful main course for a summer meal. Accompany it with celery sticks and calamata olives; offer ripe peaches or plums for dessert.To speed preparation, use your food processor to grate the carrots and make the dressing.
Ingredients
Serves: –+
- Water 2 Cups
- Bulgur 1 Cup
- Fresh mint leaves ¼ Cup
- Italian parsley leaves ¼ Cup
- Lemon juice ¼ Cup
- Grated lemon peel 1 Teaspoon
- Olive Oil 2 Tablespoons
- Green Onions 4 Pc
- Cucumber 1 Large
- Carrots 2 Medium-size
- Firm-ripe tomatoes 2 Medium-size
- Romaine lettuce leaves, rinsed and crisped
- Salt
- Pepper
Per serving
Calories: 150 kcal
Proteins: 4 g
Fats: 5 g
Carbohydrates: 25 g
Method
- In a 3-quart pan, bring water to a boil over high heat. Add salt to taste (about 1/2 teaspoon) and bulgur. Reduce heat to a simmer; cover and cook for 15 minutes. Uncover; fluff bulgur with a fork.
- While bulgur is cooking, combine mint, parsley, lemon juice, lemon peel, oil, and onions in a food processor or blender. Whirl until smoothly puréed. Stir dressing into bulgur along with cucumber and carrots; mix well. Season to taste with salt and pepper.
- To serve, line a platter or individual plates with lettuce leaves. Spoon bulgur mixture atop lettuce and garnish with tomatoes.
Makes 6 serving.
PER SERVING: 150 calories, 5g total fat, 1g saturated fat, 0 mg cholesterol, 23 mg sodium, 25 g carbohydrates, 6 g fiber, 4 G protein, 36 mg calcium, 1 mg iron.
