Tabbouleh Salad

Serves: 8
Total Calories: 125


1 head Romaine lettuce
1 bunch parsley
3/4 cup bulgur wheat
1 tomato finely diced
1 cucumber, peeled and finely diced
1 onion finely chopped
1/4 cup vegetable oil
2 lemons juiced
1/4 teaspoon salt
1/8 teaspoon black pepper


Wash lettuce drain thoroughly and dry cover and chill. Wash, shake dry, and stem parsley. With sharp knife shred lettuce and parsley finely together cover and chill.Thirty minutes before assembling salad, set bulgur wheat to soak in a little more than an equal amount of water let stand until all water has been absorbed. Combine greens with softened bulgur. At this point salad may be covered tightly and refrigerated. When time to serve, add finely diced vegetables, salad oil, and lemon juice. Toss until well mixed, using hands as the Lebanese do, if desired. Season to taste with salt and pepper. Be sure to add enough lemon juice and salt to get characteristic flavor.
Note: If tightly covered and refrigerated, Tabbouleh Salad will stay fresh for 2 or 3 days. Bulgur wheat may be purchased in Middle Eastern markets or in most specialty food shops.

Nutritional Facts:

Serves: 8
Total Calories: 125
Calories from Fat: 60

This Tabbouleh Salad recipe is from the Managing Your Meals Cookbook. Download this Cookbook today.

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