Tabbouleh Salad

Name: Tabbouleh Salad Recipe
Prep time: 20 min
Cook time: 1 min
Total time: 21 min
Yield: 8
Ingredients: Bulgur cooked 1 cup; Olive Oil 1 tbsp; Artichoke Hearts marinated in oil 28 gram(s); Hearts of Palm 1 piece; Red Ripe Tomatoes 1 medium whole (2-3/5 dia); Cucumber (peeled) 1 stick (4 long); Onions raw 1 medium (2-1/2 dia); balsamic vinegar 1 tsp; Dill weed dried or fresh 1 tbsp; Salt 1 dash

Minutes to Prepare: 20
Minutes to Cook: 1

Number of Servings: 8

Ingredients

Bulgur, cooked, 1 cupOlive Oil, 1 tbspArtichoke Hearts marinated in oil, 28 gram(s)Hearts of Palm, 1 piece Red Ripe Tomatoes, 1 medium whole (2-3/5" dia)Cucumber (peeled), 1 stick (4" long) Onions, raw, 1 medium (2-1/2" dia) balsamic vinegar, 1 tspDill weed, dried or fresh, 1 tbsp Salt, 1 dash

Directions

Cook bulgur in accordance to package directions, i.e. (1 cup bulgur to 1 cup water). Boil water, add to bulgur, let sit about 20 minuteswhile cutting up all other ingredients. You may want to remove seeds from tomatoes and cucumbers, your choice. Add oil, and vinegar. Salt to taste. Chill at least half hour before serving. Great as is, or with crackers. Can even put in pita pocket. This makes one quart or 8, 1/2 cup serviings.

Number of Servings: 8

Recipe submitted by SparkPeople user ARTISTICGYPSY.

Servings Per Recipe: 8

Nutritional Info Amount Per Serving

Calories: 33.4
Total Fat: 1.0 g
Cholesterol: 0.0 mg
Sodium: 53.5 mg
Total Carbs: 5.9 g
Dietary Fiber: 1.4 g
Protein: 1.0 g

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