Tabbouleh Salad, scaled down to two servings - without parsley or onions

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Nutritional Info
  • Servings Per Recipe: 2
  • Amount Per Serving
  • Calories: 146.9
  • Total Fat: 2.3 g
  • Cholesterol: 0.0 mg
  • Sodium: 8.9 mg
  • Total Carbs: 31.1 g
  • Dietary Fiber: 8.5 g
  • Protein: 7.7 g



Introduction

From Cooking Light "Tabbouleh Salad" - same one I made before but modified to exclude parsley and green onions and to include lentils. From Cooking Light "Tabbouleh Salad" - same one I made before but modified to exclude parsley and green onions and to include lentils.
Number of Servings: 2

Ingredients

    * Bulgur, Whole Foods Bulk, 1 svg = 1/3 cup dry (40 g), 0.375 cup (6 tbsp)
    * Water, tap, 0.375 cup (6 tbsp)
    * Cucumber (with peel), 0.5 cup slices
    * Red Ripe Tomatoes, 0.5 cup, chopped or sliced
    * Safeway Lemon Juice, 100% Juice, 1 tbsp
    * Trader Giotto's Extra Virgin Olive Oil, 0.75 tsp
    * Pepper, black, 0.125 tsp (1/8 or dash)
    * Garlic, 1 clove
    * Onions, raw, 0.25 cup, chopped
    * Goya Lentils, 1 svg = 0.25c dry, 0.25 cup

Directions

Make the lentils.

Combine bulgur and boiling water in a large bowl. Cover and let stand 30 minutes. Drain; place bulgur in large bowl.

Add cucumber and remaining ingredients to bulgur; toss well. Cover and chill at least 1 hour.

Serving size should still be one cup.

Number of Servings: 2

Recipe submitted by SparkPeople user CPRUNNER.

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