Wednesday, March 30, 2011

Tabbouleh Salad

Soy Free, Dairy Free, Egg FreeIngredients:
1 1/2 cups pre-soaked bulgar wheat
1 1/2 cups parsley, chopped
2 T fresh mint, chopped or 2 tsp dried mint
2 scallions, minced
1/4 tsp black pepper
1 tomato, cubed
1 cucumber cubed
2 T lemon juice
1 T olive oil

Directions:
Gently mix all ingredients (except lemon juice and oil) in a large bowl. Once ingredients are mixed, add lemon juice. Chill 1 hour to blend flavors, toss again and add olive oil. Serve in a mound of lettuce.

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