Recipe - Strawberry Tabouli

One half cup Bulgur wheat
1 teaspoon Salt; up to 2
2 cup Boiling water
One fourth cup Extravirgin olive oil
One fourth cup Freshly squeezed lemon juice
2 cup Finely chopped flatleaf
parsley
Three fourths cup Finely chopped mint
4 cup Chopped strawberries
1 cup Toasted pecan pieces

8 SERVINGS DAIRYFREE

Adding strawberries to a traditional tabouli salad makes a refreshing and
colorful warmweather entree.

In large bowl, combine bulgur and salt. Add boiling water, cover and let
sit for 30 minutes. Remove cover and fluff with fork. Stir in oil and lemon
juice.

Add parsley, mint and strawberries. Cover and refrigerate.

When ready to serve, add toasted pecans and toss to mix, or serve with
pecans sprinkled on top. PER SERVING: 247 CAL.; 5G PROT.; 16G TOTAL FAT (2G
SAT. FAT); 31G CARB.; 0 CHOL.; 194MG SOD.; 8G FIBER.

Converted by MC_Buster.

By Kathleen schuller@ix.netcom.com on Feb 27, 1999.

Recipe by: Vegetarian Times, July 1998, page 61

Converted by MM_Buster v2.0l.