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Tabbouleh (Lemon-Parsley Salad)

Recipes »  Salad  »  Vegetable Salads

Try this Tabbouleh (Lemon-Parsley Salad) recipe, or contribute your own. "Vegetables" and "Side dishes" are two of the tags cooks chose for Tabbouleh (Lemon-Parsley Salad).

Yield: 4 Servings Ready in 1 hours

Cuisine: GreekMain Ingredient: Citrus

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Servings          
Original recipe makes 4 Servings
1/4 cHot water
2 Ripe tomatoes; chopped
1/2 tsSalt
Chopped (about 4 c)
1 Medium yellow onion; grated
1/3 cLemon juice
2 Lg bunches parsley; finely
1 tbFresh mint; chopped
1 dsBlack Pepper; freshly ground
Separated into leaves
1/4 colive oil
1/3 cBulgar wheat
1 Head iceberg lettuce;

Tabbouleh (Lemon-Parsley Salad) Preparation

1. In lg bowl mix bulgar with hot water; let stand 1 hr. Pound onion with pestle of back of heavy spoon into bulgar. 2. Mix chopped parsley, tomatoes, and mint into bulgar. 3. Combine lemon juice, olive oil, salt, and pepper and beat with fork until well blended. Pour over parlsey mixture and mix well. 4. To serve, place Tabbouleh, surrounded by lettuce leaves, on platter. To eat in the Lebanese manner, scoop up some Tabbouleh with lettuce leaf and eat with your fingers. Posted to MM-Recipes Digest V3 #235 Date: Wed, 28 Aug 1996 21:44:54 -0700 From: Julie Bertholf

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Calories Per Serving: 85
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Tags

  1. Side dishes
  2. Vegetables
  3. Salads
  4. Greek
  5. Olive oil
  6. Onion
  7. Parsley
  8. Tomato
  9. Lemon
  10. Lettuce
  11. Citrus
  12. Lunch

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