Tabbouleh Salad With Mixed Greens

Recipe Ingredients

		Tabbouleh
1 cup	237ml	Bulgur wheat
1 cup	237ml	Hot vegetable stock
1/2 cup	46g / 1.6oz	Minced seeded cucumber
3/4 cup	109g / 3.8oz	Chopped Italian parsley
1/2 cup	20g / 0.7oz	Thinly-sliced fresh mint leaves
1/4 cup	59ml	Lemon juice
1/4 cup	59ml	Extra-virgin olive oil - plus
2 teaspoons	10ml	Extra-virgin olive oil - divided
		Salt - to taste
		Freshly-ground black pepper - to taste
1/2 cup	31g / 1.1oz	Minced red onion
1/2 cup	55g / 1.9oz	Minced carrots
1 cup	62g / 2.2oz	Small cherry tomatoes - cut in half
		Vinaigrette
1 tablespoon	15ml	Lemon juice
1 tablespoon	15ml	Minced shallot
		Salt - to taste
		Freshly-ground black pepper - to taste
3 tablespoons	45ml	Extra-virgin olive oil
		Mixed Greens
4 cups	440g / 15oz	Mixed greens
1 cup	40g / 1.4oz	Parsley leaves
1 cup	40g / 1.4oz	Fresh mint leaves
1 cup	40g / 1.4oz	Fresh dill leaves - stems removed
1 cup	237ml	Sliced chives
1 cup	40g / 1.4oz	Basil leaves

Recipe Instructions

Place the bulgur in a large bowl. Mix in the stock. Cover and let stand until the bulgur is tender and the water is absorbed, 1 hour. Let cool 30 minutes.

Mix in the cucumber, parsley, mint, lemon juice, one-fourth cup of oil and salt and pepper to taste.

Heat a skillet over medium heat and cook the onion in the remaining 2 teaspoons of oil for 1 minute. Add the carrots and cook 2 minutes. Add the tomatoes and cook 1 minute more. Add the vegetables to the bulgur and toss together. Spoon into the center of each of 4 plates and surround with the Mixed Greens.

For the Vinaigrette: Combine the lemon juice, shallot and salt and pepper to taste in a medium mixing bowl. Slowly whisk in the oil. Set aside.

For the Mixed Greens: Combine the greens, parsley, mint, dill, chives and basil. Toss with 2 tablespoons of the dressing or to taste.

This recipe yields 4 servings.

Each serving: 210 calories; 385 mg. sodium; 0 cholesterol; 13 grams fat; 2 grams saturated fat; 22 grams carbohydrates; 5 grams protein; 4.05 grams fiber.

Source:
The Los Angeles Times, 01-01-2003

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.