Tabbouleh Primavera

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Tabbouleh Primavera Ingredients

1 c Bulgur wheat	2 md Carrots; shredded (1 cup)
1 lb Thin asparagus	2 md Tomatoes
Trimmed and cut into	Cut into 1/2-inch dice; (1
1 md Red bell pepper	1/3 c Chopped fresh flat-leaf
Finely diced; (1 cup)	3 tb Fresh lemon juice; up to 4
5 tb Olive oil	2 tb Chopped fresh mint;
4 oz Crunchy sprouts or mixed	1 ts Salt
OR radish sprouts	1 ts Freshly ground black pepper
4 Scallions; thinly sliced	1 Head Boston lettuce; leaves

Instructions for Tabbouleh Primavera

8 SERVINGS DAIRY-FREE This salad is chock-full of vegetables and can be served as either a main or side dish. You can substitute a five-ounce box of tabbouleh mix for the bulgur if you like; just omit the seasoning packet. In medium saucepan, bring 3 cups water to a boil over high heat. Stir in bulgur. Reduce heat to low, cover and simmer until tender, about 15 minutes. Drain in fine-meshed sieve and let cool to room temperature, about 15 minutes. Meanwhile, in medium skillet, combine asparagus and 1/2 cup water. Cover and simmer over high heat for 2 minutes. Drain and rinse under cold water until cool. Return asparagus to skillet with bell pepper and 1 tablespoon olive oil. Cook over high heat until crisp-tender, about 2 minutes. In large bowl, combine asparagus mixture, cooled bulgur and remaining 4 tablespoons olive oil. Add remaining ingredients except lettuce and toss well. Serve over lettuce leaves. PER SERVING: 159 GAL.; 5G PROT.; 5G TOTAL FAT (1G SAT. FAT); 22G CARB.; 0 CHOL.; 283MG SOD.; 6G FIBER Converted by MC_Buster. By Kathleen on Apr 05, 1999. Recipe by: Vegetarian Times Magazine, April 1999, page 34 Converted by MM_Buster v2.0l.

Main Ingredient: Cuisine: Uncategorized

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