Recipe - Make-Ahead Grape Tabbouleh Salad

2 cup Boiling water
Three fourths cup Bulgur cracked wheat;
uncooked
One fourth cup Fresh lemon juice
1 tablespoon Olive oil
1 teaspoon Salt
1 teaspoon Grated lemon peel
One fourth teaspoon Pepper
1 One half cup Halved seedless grapes
1 cup Thinly cut or sliced up spinach;
leaves
1 cup Cucumber dice; *see note
One fourth cup Chopped fresh mint
One fourth cup Chopped fresh parsley
One fourth cup Chopped green onion
Romaine leaves

Pour boiling water over bulgur; let stand 30 minutes. Drain well; press out
excess liquid. Add remaining ingredients except Romaine leaves; mix well.
Let stand 2 to 6 hours to allow flavors to blend. Serve on Romaine leaves.
Makes 4 servings.

Nutritional Analysis Per Serving: 329 Cal., 8.5 g pro., 4.8 g fat (12% Cal.
from fat), 67 g carb., 0 mg chol., 6 g fiber and 553 mg sodium.

California Table Grape Commission's Healthy Kitchen www.tablegrape.com (c)
1996, 1997 Fresno, CA USA Also available: 4 pamphlets with recipes (which
you can order from the website); Food service infokits; education packets
for children; etc.

Notes: *Peel the cucumber, and slice it lengthwise; remove seeds then dice.

From Pat Hanneman (Kitpath) and McBuster 98Mar

Recipe by: California Grapes 1997 : Salads : Fast Lowfat Fresh

Posted to MCRecipe Digest by KitPATh phannema@wizard.ucr.edu on Mar 07,
1998