Tabbouleh (Cracked Wheat Salad)

Ready in 1 hour

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1/2 Stalk celery, diced
1 Plum tomato, skinned,
1 tb Lemon juice
1/2 c Boiling water
1/4 ts Salt
1/4 c Finely chopped Italian
1 tb olive oil
1/2 Sweet green pepper, cored,
1/4 c Chopped fresh mint
1/4 ts Pepper
1 c Bulghur (cracked wheat)
2 Scallions, finely chopped

Original recipe makes 2 Servings



1. Place bulghur in a small bowl; pour over the boiling water and let soak 10 to 15 minutes. Drain and squeeze dry. 2. Place bulgur in a serving bowl and add scallions, green pepper, celery, parsley, mint, and tomato. Toss to mix. 3. In a screw-top jar combine lemon juice, oil, salt, and pepper. Shake to mix. Pour over bulghur mixture. Toss to mix. Chill overnight. Serves 2. From: COOKING FOR TWO TODAY by Jean Hewitt and Marjorie Page Blanchard, Little, Brown and Company, Boston. 1985 ISBN 0-316-35979-3 Shared by: Karin Brewer, Cooking Echo, 8/93

Calories Per Serving: 26 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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